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For:	Ertaş N, Aslan M, Çevik A. Improvement of Structural and Nutritional Quality of Gluten Free Pasta. Journal of Culinary Science & Technology 2022. [DOI: 10.1080/15428052.2021.2020198] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]

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Odabas E, Aktas‐Akyildiz E, Cakmak H. Effect of raw and heat‐treated yellow lentil flour on starch‐based gluten‐free noodle quality. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16825] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]