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Foods2023, 12(10), 2018;https://doi.org/10.3390/foods12102018

Journal: FoodsVolume: 12Number: 2018

Article: A New Approach for the Development and Optimization of Gluten-Free Noodles Using Flours from Byproducts of Cold-Pressed Okra and Pumpkin Seeds

Authors:
Ebru Aydin¹,
Sebahattin Serhat Turgut¹ and
Sedef Aydin¹
et al.

Link: https://www.mdpi.com/2304-8158/12/10/2018

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