Synapse
⌘+K
Synapse
PulseExploreJournal ClubResearchersJournals
Instagram
HomeJournal ClubExplore
September 18, 2024International Journal of Food Technology and Nutrition

Investigation of the Rheological, Nutritional, and Sensory Properties of the Gluten-Free Bread Produced From Rice, Bean, and Chickpea Flour

View Full Paper
Ask AI
Bookmark
Share

Authors

GXGafur XhabiriNDNamik DurmishiDADurim Alija

Discussion

Loading...

Member takes

Overview

Key Points

Key points are not available for this paper at this time.

Cite This Study

Xhabiri et al. (2024) studied this question.

synapsesocial.com/papers/68e581f7b6db64358751fbd5https://doi.org/10.62792/ut.jftn.v7.i13-14.p2687
View Full Paper
Ask AI
Bookmark
Share