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Steady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten-free tarhana soup prepared with different concentrations of quinoa flour
Kursat Demir, M., Kutlu, Gözde, Yilmaz, Mustafa T.Language:
english
Journal:
Journal of Texture Studies
DOI:
10.1111/jtxs.12214
Date:
July, 2016
File:
PDF, 1.37 MB
english, 2016