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About this Agricultural and Biological Sciences article
The Effects of Microfluidization on Rheological and Textural Properties of Gluten-free Corn Breads by Ozturk, Oguz Kaan; Mert, Behic is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Ozturk, Oguz Kaan; Mert, Behic
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0963-9969)
- Published
- 2018
- Field
- Agricultural and Biological Sciences (Life Sciences)