Some Quality Characteristics and Sensorial Properties of Gluten-Free Cookies Made of Chestnut, Almond, and Coconut Flour Blends
BOSTANCI SELBEŞ ESRA, EREM FUNDAGÜL
proceeding (Uluslararası) | Yazar(lar): BOSTANCI SELBEŞ ESRA, EREM FUNDAGÜL | Yıl: 2021 | Dergi/Kurum: 5th Engineers of Future International Student Symposium | Anahtar Kelimeler: gluten free, celiac disease, composite flour — Zonguldak Bülent Ecevit Üniversitesi (BEUN) ÜBAP Akademik Kaydı.
proceeding (Uluslararası) | Yazar(lar): BOSTANCI SELBEŞ ESRA, EREM FUNDAGÜL | Yıl: 2021 | Dergi/Kurum: 5th Engineers of Future International Student Symposium | Anahtar Kelimeler: gluten free, celiac disease, composite flour — Zonguldak Bülent Ecevit Üniversitesi (BEUN) ÜBAP Akademik Kaydı.