Effect of Gum Type and Flaxseed Concentration on Quality of Gluten-Free Breads Made from Frozen Dough Baked in Infrared-Microwave Combination Oven
Crossref DOI link: https://doi.org/10.1007/s11947-015-1615-8
Published Online: 2015-10-06
Published Print: 2015-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Ozkoc, Semin Ozge
Seyhun, Nadide
Text and Data Mining valid from 2015-10-06