Evaluation of the Effect of Quince Seed Extract On Physical and Sensorial Properties of Gluten-Free Cake Batter Formulations
Celiac disease is a serious and lifelong disorder that is associated with gluten consumption. Celiac patients should commit to a strict gluten free diet. Besides celiac patients, gluten can also cause allergenic reactions in a significant portion of population. Thus, there is a growing trend in repl...
Saved in:
Main Authors: | Sinem Argun, Ceren Cokeker, Emrah Kırtıl |
---|---|
Format: | Article |
Language: | English |
Published: |
Çanakkale Onsekiz Mart University
2023-03-01
|
Series: | Journal of Advanced Research in Natural and Applied Sciences |
Subjects: | |
Online Access: | https://dergipark.org.tr/en/download/article-file/2350534 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Celiac disease: Overview and considerations for development of gluten-free foods
by: Prakriti Jnawali, et al.
Published: (2016-12-01) -
Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking - a Review
by: Paola Conte, et al.
Published: (2018-12-01) -
Optimization of Gluten-Free Tulumba Dessert Formulation Including Corn Flour: Response Surface Methodology Approach
by: Yildiz Önder, et al.
Published: (2017-03-01) -
Recent Advances in Biotechnological Methods for Wheat Gluten Immunotoxicity Abolishment – a Review
by: Vijole Bradauskiene, et al.
Published: (2021-02-01) -
Preparation and quality assessment of innovative gluten-free biscuit enriched with galangal (Alpinia galanga Linn.) powder
by: Eatemad M. El-Sayed, et al.
Published: (2025-06-01)