Development of gluten-free tarhana formulations: Part II. Utilization of legume composite flours and baker’s yeast
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference46 articles.
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5. Effects of different concentrations of guar, xanthan and locust bean gums on physicochemical quality and rheological properties of corn flour tarhana;Anil;Nutrition & Food Science,2020
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3. Development of gluten-free cake formulations: the role of tapioca & potato starch and quinoa in the rheological, textural and powder flow properties;European Food Research and Technology;2022-11-19
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