Enrichment of gluten-free cakes with lupin (Lupinus albus L.) or buckwheat (Fagopyrum esculentum M.) flours

Author: Levent Hacer   Bilgiçli Nermin  

Publisher: Informa Healthcare

ISSN: 1465-3478

Source: International Journal of Food Sciences and Nutrition, Vol.62, Iss.7, 2011-11, pp. : 725-728

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