Polish Journal of Food and Nutrition Sciences > 2017 > 67 > 1
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Abstract
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journal ISSN : | 1230-0322 |
DOI | 10.1515/pjfns-2015-0047 |
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Bibliography
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1. Akbas O., Dogan I.S., Tuncturk Y., Utilization of exopolysaccharides in reduced fat cake production. GTD – Food, 2012, 37, 141–148 (in Turkish).
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2. Arendt E.K., Bello F.D. Gluten-free cereal products and beverages. Food Sci. Tech. Int. Series, Access 07.01.2009. [www.google.com].
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3. Bulut B., A study on glutenfree tulumba dessert production. Master thesis, 2013. Igdir University, Department of Food Engineering, Igdir, Turkey.