Effects of Using Legume Flours and Different Gums on The Textural Properties of Gluten-Free Bread

Article Sidebar

PDF
Published: Dec 15, 2025
Keywords:
Gluten-free bread, Textural properties, Gum types, Legume flours

Main Article Content

Hakan ERİNÇ
Niğde Ömer Halisdemir University, Faculty of Engineering, Department of Food Engineering, Niğde, TÜRKİYE

Article Details

How to Cite
ERİNÇ, H. (2025). Effects of Using Legume Flours and Different Gums on The Textural Properties of Gluten-Free Bread. Journal of Agriculture, Food, Environment and Animal Sciences, 6(2), 656-673. Retrieved from https://jafeas.com/index.php/j1/article/view/494
Issue
Vol. 6 No. 2 (2025): Journal of Agriculture, Food, Environment and Animal Sciences (JAFEAS)
Section
Articles
Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.