Investigation of the Usability of Hemp Flour in the Production of Gluten-Free Cakes-Reference-Cited by-同舟云学术

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Investigation of the Usability of Hemp Flour in the Production of Gluten-Free Cakes

Published:2024-05-22 Issue: Volume: Page:1-17
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Hayit Fatma¹^ORCID,Balıkcı Esra¹,Yazıcı Levent²,Bescanlar Soner³

Affiliation:

1. Tourism Faculty Department of Gastronomy and Culinary Arts, Yozgat Bozok University, Yozgat, Türkiye

2. Faculty of Agriculture, Department of Field Crops, Yozgat Bozok University, Yozgat, Türkiye

3. Yozgat Vocational School, Cookery Department, Yozgat Bozok University, Yozgat, Türkiye

Funder

The Coordinatorship of Scientific Research Projects of Yozgat Bozok University

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2024.2357282

Reference51 articles.

1. Hemp ( Cannabis sativa L.) Varieties: Fatty Acid Profiles and Upgrading of γ‐Linolenic Acid–Containing Hemp Seed Oils

2. Cannabis sativa: The Plant of the Thousand and One Molecules

3. Cannabis sativa L partially skimmed flour as source of bio-compounds in the bakery industry;Apostol L.;Romanian Biotechnological Letters,2015

4. Çölyak hastalığı [Celiac disease];Aydoğdu S.;Güncel Pediatri,2005

5. Development and quality evaluation of lacto-fermented product based on hulled and not hulled hempseed (Cannabis sativa L.)

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