Rheological properties of gluten free bread formulations using chestnut and rice flour combinations

DEMİRKESEN MERT İ., MERT B., sumnu g., ŞAHİN S.

Second International Symposium on Gluten-free cereal products and beverages, Tampere, Finland, 8 - 11 June 2010, pp.105-106, (Full Text)

  • Publication Type: Conference Paper / Full Text
  • City: Tampere
  • Country: Finland
  • Page Numbers: pp.105-106
  • Middle East Technical University Affiliated: Yes