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Development of gluten-free cake formulations: the role of tapioca & potato starch and quinoa in the rheological, textural and powder flow properties

Published Online: 2022-11-19

Published Print: 2023-03

Authors

Aslan Türker, Duygu

Göksel Saraç, Meryem

Doğan, Mahmut
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Text and Data Mining valid from 2022-11-19

Version of Record valid from 2022-11-19
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Article History

Received: 29 August 2022

Revised: 27 October 2022

Accepted: 29 October 2022

First Online: 19 November 2022

Declarations

:

: The authors declared no potential conflicts of interest with respect to this research.

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