Rheological and Thermal Properties of Gluten-free Tempura Batter Systems Formulated with Quinoa and Corn Flour

Conference paper > Full Text · 2018

Authors: DAMLA BARIŞIK, HÜLYA ÇAKMAK, Seher KUMCUOĞLU, Şebnem TAVMAN

The International Symposium on Food Rheology and Texture, Turkey, İstanbul, International, Verbal, Full Text, 2018-2018, pp 26-31

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