Effect of gum types and flaxseed concentrations on the quality of gluten free breads baked in infrared microwave combination oven


ÖZKOÇ S. Ö. , SEYHUN N.

3rd International Symposium on Gluten-free Cereal Products Beverages, Viyana, Austria, 12 - 14 June 2013

  • Publication Type: Conference Paper / Summary Text
  • City: Viyana
  • Country: Austria