Optimization of a gluten free formulation of the Turkish dessert revani using different types of flours, protein sources and transglutaminase
| Autor: | Yildirim, Rusen Metin, Gumus, Tuncay, Arici, Muhammet |
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| Zdroj: | In LWT September 2018 95:72-77 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect