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Monitoring the Effects of Ingredients and Baking Methods on Quality of Gluten-Free Cakes by Time-Domain (TD) NMR Relaxometry

Crossref DOI link: https://doi.org/10.1007/s11947-018-2152-z

Published Online: 2018-07-31

Published Print: 2018-10

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Yildiz, Eda

Guner, Selen

Sumnu, Gulum http://orcid.org/0000-0002-2949-4361
Sahin, Serpil

Oztop, Mecit Halil
Funding

Funding for this research was provided by:

METU BAP (BAP- 03-14-2017-005)

COST (COST Action CA 15209)
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Text and Data Mining valid from 2018-07-31
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Article History

Received: 23 March 2018

Accepted: 22 July 2018

First Online: 31 July 2018