Optimisation of Gluten-Free Tulumba Dessert Formulation Including Corn Flour: Response Surface Methodology Approach-Reference-Cited by-同舟云学术

Optimisation of Gluten-Free Tulumba Dessert Formulation Including Corn Flour: Response Surface Methodology Approach

Published:2017-03-31 Issue:1 Volume:67 Page:25-31
ISSN:1230-0322
Container-title:Polish Journal of Food and Nutrition Sciences
language:
Short-container-title:Pol. J. Food Nutr. Sci.

Author:

Yildiz Onder,Bulut Birgul

Publisher

Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences

Subject

Nutrition and Dietetics,Food Science

Link

http://www.journalssystem.com/pjfns/pdf-98475-31205?filename=PJFNS_67_1_pp_25-31.pdf

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4. Optimization of gluten - free cake prepared from chestnut flour and transglutaminase : Response surface methodology approach;Yildiz;Int J Food Eng,2014

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