Effect of teff and flaxseed flours on physicochemical, textural, and sensory properties of gluten-free noodles.

Kurt E, Şeref B, Levent H, Solmaz B

DOI: 10.1002/jsfa.70041
Published: 2025 Nov
Container: Journal of the science of food and agriculture
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1002/jsfa.70041,
  title = {Effect of teff and flaxseed flours on physicochemical, textural, and sensory properties of gluten-free noodles.},
  author = {Kurt E and Şeref B and Levent H and Solmaz B},
  year = {2025},
  journal = {Journal of the science of food and agriculture},
  doi = {10.1002/jsfa.70041},
  url = {https://doi.org/10.1002/jsfa.70041}
}

RIS

TY  - JOUR
TI  - Effect of teff and flaxseed flours on physicochemical, textural, and sensory properties of gluten-free noodles.
AU  - Kurt E
AU  - Şeref B
AU  - Levent H
AU  - Solmaz B
PY  - 2025
JO  - Journal of the science of food and agriculture
DO  - 10.1002/jsfa.70041
UR  - https://doi.org/10.1002/jsfa.70041
ER  -

APA

E, K., B, Ş., H, L., & B, S. (2025). Effect of teff and flaxseed flours on physicochemical, textural, and sensory properties of gluten-free noodles.. Journal of the science of food and agriculture. https://doi.org/10.1002/jsfa.70041

Source records

pubmed · retrieved 2026-09-26T19:50:14.264Z