Effect of partial substitution of gluten-free flour mixtures with chia (Salvia hispanica L.) flour on quality of gluten-free noodles
Crossref DOI link: https://doi.org/10.1007/s13197-017-2633-5
Published Online: 2017-04-20
Published Print: 2017-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Levent, Hacer
License valid from 2017-04-20