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For: Dilek NM, Bilgiçli N. Effect of taro [ Colocasia esculenta (L.) Schott] flour and different shortening ratio on physical and chemical properties of gluten‐free cookie. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15894] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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