Works by Ashkiki, Leili Fadaei

A Comparison between Effects of Quince Gum and Carboxymethyl Cellulose on Rheological, Textural, and Organoleptic Characteristics of Gluten -Free Cookies (Rice - Quinoa).

Published in:

Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 156, p. 38, doi. 10.22034/FSCT.21.156.38

By:

• Mohammadi, Niloufar;
• Tayefe, Mandana;
• Ashkiki, Leili Fadaei;
• Sadeghi, Seyed Mostafa;
• Masuleh, Azin Nasrullahzadeh

Publication type:

Article