Quality of Gluten-free Bread Formulations Baked in Different Ovens (vol 6, pg 746, 2013)

Journal article

Open access

Peer reviewed

Ilkem Demirkesen, Gulum Sumnu, Serpil Sahin, Mehmet Musa Ozcan and Fahad AL Juhaimi

Food and bioprocess technology, Vol.7(2), pp.619-619

01/02/2014

Abstract

Food Science & Technology

Life Sciences & Biomedicine

Science & Technology

url

https://doi.org/10.1007/s11947-013-1114-8View

Published (Version of record) Open

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Title: Quality of Gluten-free Bread Formulations Baked in Different Ovens (vol 6, pg 746, 2013)
Creators - without role: Ilkem Demirkesen - Middle East Technical University
Gulum Sumnu - Middle East Technical University
Serpil Sahin - Middle East Technical University
Mehmet Musa Ozcan - Selçuk University
Fahad AL Juhaimi - King Saud University
Publication Details: Food and bioprocess technology, Vol.7(2), pp.619-619
Publisher: Springer Nature
Number of pages: 1
Identifiers: 9947818208331
Academic Unit: King Saud University
Language: English
Resource Type: Journal article