Effects of Using Legume Flours and Different Gums on The Textural Properties of Gluten-Free Bread | Journal of Agriculture, Food, Environment and Animal Sciences

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Published: Dec 15, 2025

Keywords:

Gluten-free bread, Textural properties, Gum types, Legume flours

Hakan ERİNÇ

Niğde Ömer Halisdemir University, Faculty of Engineering, Department of Food Engineering, Niğde, TÜRKİYE

How to Cite

ERİNÇ, H. (2025). Effects of Using Legume Flours and Different Gums on The Textural Properties of Gluten-Free Bread. Journal of Agriculture, Food, Environment and Animal Sciences, 6(2), 656–673. Retrieved from https://www.jafeas.com/index.php/j1/article/view/494

Issue

Vol. 6 No. 2 (2025): Journal of Agriculture, Food, Environment and Animal Sciences (JAFEAS)

Section

Articles

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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

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