Çölyak ve Çölyak Hastaları İçin Üretilen Ekmeklerin Kalite Özellikleri
Celiac Disease and The Quality Characteristics of Produced Bread for Celiac Patients
Aguilar, N, Albanell, E, Minarro, B, Marta, C, 2015. Chickpea and tiger nut flours as alternatives to emulsifier and shortening in gluten-free bread. Food Science and Technology, 62: 225-232.