DOĞAN, H., and R. MERAL. “THE EFFECTS OF LOCUST BEAN GUM AND RHUBARB ON THE PHYSICAL AND FUNCTIONAL PROPERTIES OF THE GLUTEN-FREE BISCUITS”. Italian Journal of Food Science 31, no. 3 (August 21, 2019). Accessed April 23, 2026. https://itjfs.com/index.php/ijfs/article/view/1293.