[1]
DOĞAN, H. and MERAL, R. 2019. THE EFFECTS OF LOCUST BEAN GUM AND RHUBARB ON THE PHYSICAL AND FUNCTIONAL PROPERTIES OF THE GLUTEN-FREE BISCUITS. Italian Journal of Food Science. 31, 3 (Aug. 2019). DOI:https://doi.org/10.14674/IJFS-1293.