A study on the rheological properties of gluten-free biscuit doughs containing tiger nut flour and a gum blend | AVESİS

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A study on the rheological properties of gluten-free biscuit doughs containing tiger nut flour and a gum blend

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YOLAÇANER E., ÇINAR A. T.

International Congress on Agriculture, Forest, Food Sciences and, 15 - 17 May 2017

Publication Type: Conference Paper / Summary Text
Hacettepe University Affiliated: Yes