The effects of emulsifiers on quality and staling characteristics of gluten-free bread containing fermented buckwheat,quinoa, and amaranth |
| |
Authors: | Saliha Ye?il Hacer Levent |
| |
Affiliation: | 1. Faculty of Engineering, Department of Food Engineering, Karamano?lu Mehmetbey University, Karaman, Turkey;2. Faculty of Health Sciences, Department of Nutrition and Dietetics, Karamano?lu Mehmetbey University, Karaman, Turkey |
| |
Abstract: | |
| |
Keywords: | |
|
|