Quality enhancement in gluten-free bakery products with emerging processing technologies

KESKİN S. Ö., ACAR L.

in: Gıda Bilimleri ve Mühendisliği Alanında Uluslararası Araştırmalar-II / International Research in the Field of Food Science and Engineering-II, TOPDAŞ ELİF FEYZA, Editor, Eğitim, pp.271-294, 2025

• Publication Type: Book Chapter / Chapter Vocational Book
• Publication Date: 2025
• Publisher: Eğitim
• Page Numbers: pp.271-294
• Editors: TOPDAŞ ELİF FEYZA, Editor
• Kocaeli University Affiliated: Yes