A study on the rheological properties of gluten-free rice cake batters containing tiger nut flour, chestnut flour and different types of gums

YOLAÇANER E.

6. International Congress on Food Technology, 18 - 19 Mart 2017

  • Yayın Türü: Bildiri / Özet Bildiri
  • Hacettepe Üniversitesi Adresli: Evet