Development of a Yeast-Free and Gluten-Free Bread Using Legume and Nut Flours: Techno-Functional Characteristics and Sensory Evaluation Using Free Choice Profile
Ayça Tuna(Izmir Institute of Technology), Figen Tokatlı(Izmir Institute of Technology), Şükrü Güleç(Izmir Institute of Technology), Banu Özen(Izmir Institute of Technology), Laura López‐Mas(Universitat Politècnica de Catalunya), Filiz Başer(Izmir Institute of Technology), Ingrid Aguiló(Institute of Agrifood Research and Technology), Zein Kallas(Institute of Agrifood Research and Technology)
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