Effect of teff and flaxseed flours on physicochemical, textural, and sensory properties of gluten‐free noodles

Fuente: Wiley Open Access

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Bibliographic Details
Main Authors:	Elif Kurt, Betül Şeref, Hacer Levent, Büşra Solmaz
Format:	Artículo Open Access
Published:	Wiley 2025
Subjects:	Journal of the Science of Food and Agriculture
Online Access:	Acceder al recurso
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