The effects of different baking methods on the textural, physicochemical and sensory properties, and in vitro antioxidant bioaccessibility of gluten-free muffins formulated with egg and various egg replacers

Pehlivan E. N. H., Azarabadi N., Durmus A., Durgut Malçok S., Tamer C. E.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, cilt.0, sa.0, 2026 (SCI-Expanded, Scopus)