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Multiresponse optimization of physical, chemical, and sensory properties of the gluten-free cake made with whole white quinoa flour.

Emine Nakilcioğlu-TaşSemih Ötleş
Published in: Journal of food science and technology (2022)
The online version contains supplementary material available at 10.1007/s13197-022-05406-3.
Keyphrases
  • celiac disease
  • physical activity
  • psychometric properties
  • social media
  • health information
  • mental health
  • irritable bowel syndrome