Optimum formulation determination and carbon footprint...

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Journal of Food Processing and Preservation 2020 / 06

Optimum formulation determination and carbon footprint analysis of a novel gluten‐free pasta recipe using buckwheat, teff, and chickpea flours

Güngörmüşler, Mine, Başınhan, İrem, Üçtuğ, Fehmi Görkem
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Journal:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.14701
Date:
June, 2020
File:
PDF, 666 KB
2020
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