Optimization of Gluten-Free Cake Formulations Special to Celiac Patients using Different Types and Amount of Gluten-Free Flours-Reference-Cited by-同舟云学术

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Optimization of Gluten-Free Cake Formulations Special to Celiac Patients using Different Types and Amount of Gluten-Free Flours

Published:2021-11-03 Issue: Volume: Page:
ISSN:2148-2683
Container-title:European Journal of Science and Technology
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Author:

PEHLİVANOĞLU Halime,DEMİRCİ Mehmet,KARASU Ervanur,YAŞA Esranur,GÖKDUMAN Kübra,BARDAKÇI Hamide Feyza

Publisher

European Journal of Science and Technology

Reference25 articles.

1. AACC (1999) Method 08-01.01. Ash -- Basic Method. Approved Methods of Analysis, 11th edition. St. Paul, MN: AACC International.

2. AACC (1999) Method 44-19.01. Moisture -- Air-Oven Method, Drying at 135°. Basic Method. Approved Methods of Analysis, 11th edition. St. Paul, MN: AACC International.

3. AACC (2000) Method 10-05.01. Guidelines for measurement of volume by rapeseed displacement. Approved Methods of Analysis, 11th edition. St. Paul, MN: AACC International.

4. Abdi, H., & Williams, L. J. (2010). Tukey’s honestly significant difference (HSD) test. Encyclopedia of Research Design. Thousand Oaks, CA: Sage, 1-5.

5. Akbaş, Ö. (2009). Usage of Exopolysaccharides in Cake Production (Kek Üretiminde Ekzopolisakkaritlerin Kullanımı). Master Thesis. Institute of Science. Van.

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