Effect of Pear Pomace Powder and Xanthan Gum on Batter Rheology and Gluten-Free Cake Properties

Conference paper > Summary Text · 2017

Authors: NESLİHAN BOZDOGAN, Seher KUMCUOĞLU, Şebnem TAVMAN

4th North and East European Congress on Food (NEEFood), International, Verbal, Summary Text, 2017-2017

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