Investigation of Rheological Properties of Different Gluten Free Cake Batter Formulations by Using LAOS Method

ÖZYİĞİT E., KUMCUOĞLU S., TAVMAN Ş., EREN İ.

4th North and East European Congress on Food (NEEFood), 10 - 13 September 2017, (Summary Text)

• Publication Type: Conference Paper / Summary Text
• Manisa Celal Bayar University Affiliated: Yes