Development of gluten-free cake formulations: the role of tapioca & potato starch and quinoa in the rheological, textural and powder flow properties
Duygu Aslan Türker, Meryem Göksel Saraç, Mahmut Doğan
Topics & Concepts
Food scienceRheologyGlutenStarchChewinessWheat flourPotato starchGluten freeChemistryMaterials scienceComposite materialSeed and Plant BiochemistryFood composition and propertiesMicrobial Metabolites in Food Biotechnology