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Investigation of the effects of using quinoa flour on gluten-free cake batters and cake properties

Published Online: 2018-11-29

Published Print: 2019-02

Authors

Bozdogan, Neslihan

Kumcuoglu, Seher

Tavman, Sebnem
Funding

Funding for this research was provided by:

Ege University Scientific Project Commission (14-MUH-50)
License Information

Text and Data Mining valid from 2018-11-29
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Article History

Revised: 5 November 2018

Accepted: 15 November 2018

First Online: 29 November 2018

Document is current