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Elucidation of technological, functional, sensory properties and aroma profiles of gluten-free breads enriched with lentil flour

Published Online: 2025-01-09

Published Print: 2025-03

Authors

Öncel, Başak https://orcid.org/0000-0001-7372-0138
Özer, Mehmet Sertaç
Funding

Funding for this research was provided by:

Mersin
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Text and Data Mining valid from 2025-01-09

Version of Record valid from 2025-01-09
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Article History

Received: 6 June 2023

Accepted: 27 December 2024

First Online: 9 January 2025

Declarations

:

: The authors disclose no potential conflict of interest.

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