The effect of taro-wheat flour and taro-gluten free flour on cake batters and quality
Muhammet Arıcı, Görkem Özülkü, Burcu Kahraman, Ruşen Metin Yıldırım, Ömer Said Toker
Topics & Concepts
Food scienceWheat flourGluten freeMathematicsRheologyGlutenSignificant differenceChemistryMaterials scienceComposite materialStatisticsFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPhytase and its Applications