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Rheological properties of gluten free bread formulations using chestnut and rice flour combinations
Date
2010-04-11
Author
DEMİRKESEN MERT, İLKEM
Mert, Behiç
Şümnü, Servet Gülüm
Şahin, Serpil
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This work is licensed under a
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
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URI
https://hdl.handle.net/11511/117970
Conference Name
Second International Symposium on Gluten-free cereal products and beverages
Collections
Department of Food Engineering, Conference / Seminar
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İ. DEMİRKESEN MERT, B. Mert, S. G. Şümnü, and S. Şahin, “Rheological properties of gluten free bread formulations using chestnut and rice flour combinations,” presented at the Second International Symposium on Gluten-free cereal products and beverages, Tampere, Finlandiya, 2010, Accessed: 00, 2025. [Online]. Available: https://hdl.handle.net/11511/117970.
