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International Journal of Food Sciences and Nutrition Volume 62, 2011 - Issue 7
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Brief Communication

Enrichment of gluten-free cakes with lupin (Lupinus albus L.) or buckwheat (Fagopyrum esculentum M.) flours

Hacer LeventMut Vocational School of Higher Education, Mersin University, Mersin, Turkey
&
Nermin BilgiçliDepartment of Food Engineering, Faculty of Agriculture, Selçuk University, Konya, TurkeyCorrespondence[email protected]
Pages 725-728 | Published online: 16 May 2011

References

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  • Yorgancılar M, Atalay E, Babaoğlu M. 2009. Acılığı giderilmiş termiye tohumlarının (lüpen = lupinus albus l.) mineral içeriği. Selçuk J Agric Food Sci. 23 50: 10–15 (in Turkish).

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