Steady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten-free Tarhana soup prepared with different concentrations of quinoa flour.
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DOI: 10.1111/jtxs.12214
Abstract: Celiac disease is among the most important health problems and the most important feature of this disease is its being the only lifelong food allergy. To overcome this problem, some gluten-free and starch based food… read more here.
Keywords: gluten free; quinoa flour; deformation; three interval ... See more keywords