Zmir Y Ksek Teknoloji Enstit Smetadata only
Development of a Yeast-Free Bread Using Legume and Nut Flours in a Gluten-Free Flour: Techno-Functional Characteristics and Sensory Evaluation
free choice profiling, hazelnut flour, in vitro starch digestion, white bean flour, yeast-free bread
This document is indexed with metadata only — full text is not available in the archive for this record.
Open the official source ↗
Record · ID 650014
Conceptio Open Knowledge Archive — every document is proof-bundled with source, license, and retrieval metadata.