Development of gluten-free corn bread enriched with anchovy...

International Journal of Gastronomy and Food Science 2020 / 12 Vol. 22

Development of gluten-free corn bread enriched with anchovy flour using TOPSIS multi-criteria decision method

Yılmaz, Volkan Arif, Koca, İlkay
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Volume:
22
Journal:
International Journal of Gastronomy and Food Science
DOI:
10.1016/j.ijgfs.2020.100281
Date:
December, 2020
File:
PDF, 1.99 MB
2020
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