Affiliation:
1. Ege University, Turkey
Subject
Food Science,Biotechnology
Reference58 articles.
1. Development of okara powder as a gluten free alternative to all purpose flour for value added use in baked goods;Aguado A.,2010
2. Utilization of watermelon rinds and sharlyn melon peels as a natural source of dietary fiber and antioxidants in cake;Al-Sayed H. M.;Annals of Agricultural Science,2013
3. Approved methods of the AACC,2000
4. Effect of starch and dairy proteins on the gluten free bread formulation based on quinoa;Aprodu I.;Journal of Food Measurement and Characterization,2021
5. Official methods of analysis of the association of analytical chemists,1998
Cited by
7 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献