Litcius/Paper detail

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

Volkan Arif Yılmaz, İlkay Koca

2020International Journal of Gastronomy and Food Science21 citationsDOI

Topics & Concepts

AnchovyFood scienceXanthan gumChemistryGlutenMathematicsBiologyRheologyFisheryComposite materialMaterials scienceFish <Actinopterygii>Food Industry and Aquatic BiologyProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product Quality
Development of gluten-free corn bread enriched with anchovy flour using TOPSIS multi-criteria decision method | Litcius