Open AccessDifferent formulations in gluten-free bread production: A review
Author(s) -
Başak Sungur
Publication year - 2018
Publication title -
international journal of agriculture, environment and food sciences
Language(s) - English
Resource type - Journals
eISSN - 2602-246X
pISSN - 2618-5946
DOI - 10.31015/jaefs.18019
Subject(s) - gluten free , gluten , food science , triticale , microbiology and biotechnology , quality (philosophy) , biology , agronomy , philosophy , epistemology