Work

Development of gluten-free cake formulations: the role of tapioca & potato starch and quinoa in the rheological, textural and powder flow properties

Year: 2022

Type: article

Source: European Food Research and Technology

DOI: 10.1007/s00217-022-04164-y

Authors: Duygu Aslan Türker, Meryem Göksel Saraç, Mahmut Doğan

Institutions: Erciyes University, Sivas Cumhuriyet Üniversitesi

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4309681221

FWCI: 0.772

Cites: 43

Cited by: 13

Related to: 10