Optimizing production of gluten‐free, sugar‐reduced cupcakes: Utilizing stevia as natural sweetener and psyllium as gluten substitute

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dc.contributor.authorKALKAN EZGİ
dc.contributor.authorMASKAN MEDENİ
dc.contributor.authorKalkan, Ezgi
dc.date.accessioned2026-06-12T11:56:08Z
dc.date.issued2025
dc.descriptionSCI-Expanded | Q:Q2 | YÖK-Özgeçmiş
dc.identifier.doi10.1111/1750-3841.70148
dc.identifier.issn0022-1147
dc.identifier.urihttps://hdl.handle.net/20.500.11782/8188
dc.relation.ispartofJournal of Food Science
dc.titleOptimizing production of gluten‐free, sugar‐reduced cupcakes: Utilizing stevia as natural sweetener and psyllium as gluten substitute
dspace.entity.typePublication
relation.isAuthorOfPublicationbeffd9c3-4efb-42d4-9daa-16ba0145c721
relation.isAuthorOfPublication.latestForDiscoverybeffd9c3-4efb-42d4-9daa-16ba0145c721

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