Optimization of a gluten free formulation of the Turkish...

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Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2018 / 4

Optimization of a gluten free formulation of the Turkish dessert revani using different types of flours, protein sources and transglutaminase

Yildirim, Rusen Metin, Gumus, Tuncay, Arici, Muhammet
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Language:
english
Journal:
LWT
DOI:
10.1016/j.lwt.2018.04.004
Date:
April, 2018
File:
PDF, 569 KB
english, 2018
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