Palabiyik, I. and Yildiz, O. and Toker, O.S. and Cavus, M. and Ceylan, M.M. and Yurt, B. (2016)
A wide range of enzymes (fungal amylase, esterase, hemicellulase, glucose oxidase and transglutaminase) were added to gluten-free flours (buckwheat, corn and rice) at different concentrations (0, 1, 3, 5, 10 g/100 kg flour) ...