Araştırma Makalesi
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Çölyak Hastaları için Gastronomi Turizmine Katkı Glutensiz Karabuğday Bisküvisi

Yıl 2020, , 191 - 200, 30.12.2020

Seda Yalçın , Gülçin Algan Özkök

https://doi.org/10.37847/tdtad.788833

Öz

Toplumdaki tüm bireyler dışarıda yemek yeme, dinlenme ve eğlenme gibi sosyal faaliyetlere katılma hakkına sahiptir. Ancak engelli bireylerin turizm faaliyetlerine katılımı ve memnuniyeti konusunda çeşitli engeller olduğu bilinen bir gerçektir. Çölyak gibi kronik hastalığı olan turistler, hedefleri ve işletmeleri kendi bireysel ihtiyaçları ürünlerine göre seçme eğilimindedir. Beslenme bozuklukları nedeniyle turistlerin yiyecek ve içecek servisi konusunda farklı istekleri vardır. Gluten toleransı olan çölyak hastaları yiyecek ve içecek kısıtlamaları nedeniyle istedikleri yere gidemezler ve beslenmede ciddi zorluklar yaşarlar. Çölyak hastaları, seçilen hedeflerde ve konaklamalarda yemek seçimi ve tüketiminde gastronomik açıdan zorluklar yaşamaktadır. Bu çalışma çölyak hastalarının beslenme tercihlerini artırmak ve gastronomi turizmine katkı sağlamak amacıyla yapılmıştır. Araştırmanın bulgularına göre karabuğday bisküvilerinin, buğday bisküvilerine göre daha yüksek ağırlık ve yayılma oranı vardır. Duyusal analiz bulgularında karabuğday bisküvilerinde %30 öğütülmüş sarı haşhaş içeren karabuğday bisküvileri daha yüksek puana sahiptir. Sonuç olarak, öğütülmüş sarı haşhaş tohumu içeren karabuğday bisküvileri, yüksek fenolik içerikleri nedeniyle çölyak hastaları için uygun ve faydalıdır.

Anahtar Kelimeler

Çölyak Gluten Gastronomi turizmi Haşhaş tohumu Kara buğday bisküvisi

Kaynakça

  • AACC (2000). Approved methods of the American Association of Cereal Chemists (10th ed.) St. Paul, MN, USA. American Association of Cereal Chemists
  • Ahmed, Z. S., Abozed, S. S., & Negm, M. S. (2014). Nutritional value and sensory profile of gluten-free tiger nut enriched biscuit. World Journal of Dairy & Food Sciences, 9(2): 127-134.
  • AOAC (1990). Official Method of Analysis. 15 th edn. Association of official analytical chemists, Washington, DC.
  • Aruna, K. & Sivaramakrishnan, V.M. (1992). Anticarcinogenic effects of some Indian plant products. Food and Chemical Toxicology, 30: 953-956.
  • Awika, J. M., Rooney, L.W. & Waniska, R.D. (2004). Properties of 3-Deoxyanthocyanins from Sorghum. Journal of agricultural and food chemistry, 52: 4388-4394.
  • Barney, J. B. (1996). The resource-based theory of the firm. Organization Science, 7(5), 469–470.
  • Baysal, A. (2004). Beslenme, Hatipoğlu Yayınevi, Ankara. Buhalis, D. (2000). Marketing the competitive destination of the future. Tourism management, 21(1): 97-116.
  • Cai, Y.Z., Corke, H. & Li. W.D. (2004). Buckwheat. In: Wrigley, CW, Corke, H, Walke, CE, (Eds.) The Encyclopedia of Grain Science, vol 1, Elsevier Academic Press, Oxford, U.K. 120-128.
  • Caponio, F., Alloggio, V. & Gomes, T. (1999). Phenolic compounds of virgin olive oil: Influence of paste preparation techniques. Food Chemistry, 64: 203-209.
  • Choi, S.M., Mine, Y. & Ma, C.Y. (2006). Characterization of heat-induced aggregates of globulin from common buckwheat (Fagopyrum esculentum MoenchInternational Journal of Biological Macromolecules, 39: 201-209.
  • Cohen, E. And Avieli, N. (2004). Food in tourism Attraction and Impediment. Annals of Tourism Research,Vol. 31(4): 755–778.
  • Dalgic, B., Sari, S., Basturk, B., et al. (2011). Prevalence of celiac disease in healthy Turkishs School children. Am J Gastroentero, 106: 1512−7.
  • Denery-Papini, S., Nicolas, Y. & Popineau, Y. (1999). Efficiency and limitations of immunochemical assays for the testing of gluten-free foods. Journal of Cereal Science, 30: 121-131.
  • El Khoury D, Balfour-Ducharme S, Joye IJ. (2018). A Review on the Gluten-Free Diet: Technological and Nutritional Challenges. Nutrients ,10: 1410.
  • Feighery, C. F. (1999). Coeliac disease. British Medical Journal, 319: 236-239. Germ, P.A., Schleien, S.J. (1997). Inclusive community leisure services: responsibilities of key players. Therapeutic Recreation Journal, 31: 22-37.
  • Filipčev, B., Šimurina, O., Sakač, M., Sedej, I., Jovanov, P., Pestorič, M. & Bodroža-Solarov, M. (2011). Feasibility of use of buckwheat flour as an ingredient in ginger nut biscuit formulation. Food Chemistry, 125: 164-170.
  • Germ, P.A., Schleien, S.J. (1997). Inclusive community leisure services: responsibilities of key players. Therapeutic Recreation Journal, 31: 22-37
  • Goddard, C.J., Gillett, H.R. (2006). Complications of coeliac disease: are all patients at risk? Postgraduate Medical Journal, 82: 705−12.
  • Gopalani, M., Shahare, M., Ramteke, D.S. & Wate, S.R. (2007). Heavy metal content of potato chips and biscuits. Bulletin of Environmental Contamination and Toxicology,79: 384-387.
  • Jan, U., Gani. A., Ahmad, M., Shah, U., Baba, W.N., Masoodi, F.A., Maqsood, S., Gani, A., Wani, I.A. & Wani, S.M. (2015). Characterization of cookies made from wheat flour blended with buckwheat flour and effect on antioxidant properties. Journal of Food Science and Technology, 52(10): 6334-6344.
  • Kaur, M., Sandhu, K.S., Arora, A. & Sharma, A. (2015). Gluten free cookies prepared from buckwheat flour by incorporation of various gums: Physicochemical and sensory properties. LWT - Food Science and Technology, 62: 628-632.
  • Kivela, J., & Crotts, J. C. (2005). Gastronomy tourism: A Meaningful Travel Market Segment. Journal of Culinary Science & Technology, 4(2-3): 39-55.
  • Kutlu T. (2019). Gluten-free diet: is it really always beneficial? Turk Pediatri Ars, 54(2), 73–5.
  • Lančaričová, A., Havrlentová, M., Muchová, D. & Bednárová, A. (2016). Oil content and fatty acids composition of poppy seeds cultivated in two localities of Slovakia. Agriculture (Poľnohospodárstvo), 62: 19-27.
  • Li, H., Cheng, K., Wong, C., Fan, K., Chen, F. & Jiang. Y. (2007). Evaluation of antioxidant capacity and total phenolic content of different fractions of selected microalgae. Food Chemistry, 102: 771-776.
  • Lindfors, K., Ciacci, C., Kurppa, K., et al. (2019). Celiac Disease. Nature Reviews Disease Primers , 5, 3.
  • Losowsky, M.S. (2008). A history of coeliac disease. Digestive Diseases, 26, 112−20.
  • LU, P-H.,Ching-Shu SU, C-S. (2018). A study of the factors influencing customers impulse buying behavior in restaurants. Advances in Hospitality and Tourism Research (AHTR) An International Journal of Akdeniz University Tourism Faculty, 6 (1): 47-67.
  • Maden, B. & Yalcin, S. (2017). The Effect of Storage on Some Properties of 3 Different Ground Poppy Seed Fats. International Journal of Secondary Metabolite, 4(3): 349-354.
  • Merdol, T.K., Başoğlu, S., Örer, N. (1999). Beslenme ve diyetetik açıklamalı sözlük.2. press, Hatipoğlu, Ankara.
  • Ryan, E., Galvin, K., O’Connor, T.P. & Maguire, A.R. (2007). Phytosterol, squalene, tocopherol content and fatty acid profile of selected seeds, grains, and legumes. Plant Food Human Nutrition, 62: 85-91.
  • Ozcan, M. M. & Atalay, C. (2006). Determination of seed and oil properties of some poppy (Papaver somniferum L.) varieties. Grasas Aceites, 57 (2):169-174.
  • Otengei, S., Changha, G., Kasekende, F., & Ntayi, J. M. (2014). Understanding key determinants of brand loyalty in full service restaurants in Uganda. Advances in Hospitality and Tourism Research, 2 (2): 79-107.
  • Sarıışık, M. (2019). Tüm yönleriyle gastronomi bilimi. Detay yayınları. 2. Baskı mart, 2019, Ankara.
  • Sensoy, I., Rosen, R.T., Ho, C.T. & Karwe, M.V. (2006). Effect of processing on buckwheat phenolics and antioxidant activity. Food Chemistry, 99: 388-393.
  • Singh, S.P., Khanna, K.R. & Shukla, S. (1999). Breeding strategies in opium poppy (P. somniferum L.) at National Botanical Research Institute, Lucknow, India. Applied Botany Abstracts, 19(2): 121-139.
  • Steadman, K.J., Burgoon, M.S., Lewis, B.A., Edwardson, S.E. & Obendorf, R.L. (2001). Minerals, phytic acid, tannin and rutin in buckwheat seed milling fractions. Journal of the Science of Food and agriculture: 81,1094-1100.
  • Suna, B. And Alvarez, M.D. (2019). Gastronomic Identity of Gaziantep: Perceptions of Tourists and Residents. Advances in Hospitality and Tourism Research (AHTR), 7 (2): 167-187.
  • Szawara-Nowak D, Bączek N & Zieliński H. (2016). Antioxidant capacity and bioaccessibility of buckwheat-enhanced wheat bread phenolics. Journal of Food Science and Technology, 53(1): 621-630.
  • TGB (2016). Poppy report of 2016 season. Turkish Grain Board.
  • Yalcin, S. (2017). Determination of Quality Characteristic of Biscuits Including Ground Yellow Poppy Seed as Fat Replacer. International Journal of Secondary Metabolite, 4(3): 406-411.
  • Yalcin, S. & Maden. B. (2017). Quality Characteristics of Noodle Including Ground Yellow Poppy Seed. International Journal of Secondary Metabolite, 4(3), 312-318.
  • Yalçın, S. (2018). Effect of Utilization of Ground Yellow Poppy Seed in Cracker Production on Some Physical Properties and Phenolic Content. Afyon Kocatepe University Journal of Science and Engineering, 18 (2), 523-528.
  • Yalçın, S. (2018). Effects of ground poppy seed type on quality characteristics of biscuit. Dicle University Journal of Institute of Natural and Applied Science, 7(2), 74-78.
  • Yaylı, A., Öztürk, Y. (2006). Konaklama işletmeleri yöneticilerinin bedensel engelliler pazarına bakış açıları üzerine bir araştırma. Anatolia: Turizm Araştırmaları Dergisi, 17(1), 87-98. Zielinski, H., Ciesarova, Z., Kukurova, K., Zielinska, D., Szawara-Nowak, D., Starowicz, M. & Wronkowska, M. (2017). Effect of fermented and unfermented buckwheat flour on functional properties of gluten-free muffins. Journal of Food Science and Technology, 54(6): 1425-1432.
  • https://ankara.baskenthastaneleri.com/brosur/pdf/colyak_hastalıgında_beslenme.pdf.
  • https://www.resmigazete.gov.tr/eskiler/2017/01/20170126M1-6

Production of Gluten-free Buckwheat Biscuit for Celiac Patients as Contribution to Gastronomy

Yıl 2020, , 191 - 200, 30.12.2020

Seda Yalçın , Gülçin Algan Özkök

https://doi.org/10.37847/tdtad.788833

Öz

All individuals in the community have the right to participate in social activities such as eating out, resting and having fun. However, it is a known fact that there are various obstacles regarding the participation and satisfaction of individuals with disabilities in tourism activities. Tourists with chronic disease such as celiac tend to choose destinations and businesses based on their individual needs products. Due to nutritional disorders, tourists have different requests regarding food and beverage service. Celiac patients with gluten in tolerance can not go to their desired destination due to food and beverage restrictions and have serious difficulties in nutrition. Celiac patients experience difficulties in food selection and consumption in the selected destinations and accommodation in gastronomic terms. This study was conducted to increase the nutritional preferences of celiac patients and to contribute to gastronomic tourism. According to the findings of the study, buckwheat biscuits had higher weight and spread ratio than wheat biscuits. In sensory analysis findings, buckwheat biscuits containing 30% ground yellow poppy seed in buckwheat biscuits have a higher score. As a result, buckwheat biscuits containing ground yellow poppy seed are suitable and useful for celiac patients due to their high phenolic content.

Anahtar Kelimeler

Celiac Gluten Gastronomy tourism Poppy seed Buckwheat biscuit

Kaynakça

  • AACC (2000). Approved methods of the American Association of Cereal Chemists (10th ed.) St. Paul, MN, USA. American Association of Cereal Chemists
  • Ahmed, Z. S., Abozed, S. S., & Negm, M. S. (2014). Nutritional value and sensory profile of gluten-free tiger nut enriched biscuit. World Journal of Dairy & Food Sciences, 9(2): 127-134.
  • AOAC (1990). Official Method of Analysis. 15 th edn. Association of official analytical chemists, Washington, DC.
  • Aruna, K. & Sivaramakrishnan, V.M. (1992). Anticarcinogenic effects of some Indian plant products. Food and Chemical Toxicology, 30: 953-956.
  • Awika, J. M., Rooney, L.W. & Waniska, R.D. (2004). Properties of 3-Deoxyanthocyanins from Sorghum. Journal of agricultural and food chemistry, 52: 4388-4394.
  • Barney, J. B. (1996). The resource-based theory of the firm. Organization Science, 7(5), 469–470.
  • Baysal, A. (2004). Beslenme, Hatipoğlu Yayınevi, Ankara. Buhalis, D. (2000). Marketing the competitive destination of the future. Tourism management, 21(1): 97-116.
  • Cai, Y.Z., Corke, H. & Li. W.D. (2004). Buckwheat. In: Wrigley, CW, Corke, H, Walke, CE, (Eds.) The Encyclopedia of Grain Science, vol 1, Elsevier Academic Press, Oxford, U.K. 120-128.
  • Caponio, F., Alloggio, V. & Gomes, T. (1999). Phenolic compounds of virgin olive oil: Influence of paste preparation techniques. Food Chemistry, 64: 203-209.
  • Choi, S.M., Mine, Y. & Ma, C.Y. (2006). Characterization of heat-induced aggregates of globulin from common buckwheat (Fagopyrum esculentum MoenchInternational Journal of Biological Macromolecules, 39: 201-209.
  • Cohen, E. And Avieli, N. (2004). Food in tourism Attraction and Impediment. Annals of Tourism Research,Vol. 31(4): 755–778.
  • Dalgic, B., Sari, S., Basturk, B., et al. (2011). Prevalence of celiac disease in healthy Turkishs School children. Am J Gastroentero, 106: 1512−7.
  • Denery-Papini, S., Nicolas, Y. & Popineau, Y. (1999). Efficiency and limitations of immunochemical assays for the testing of gluten-free foods. Journal of Cereal Science, 30: 121-131.
  • El Khoury D, Balfour-Ducharme S, Joye IJ. (2018). A Review on the Gluten-Free Diet: Technological and Nutritional Challenges. Nutrients ,10: 1410.
  • Feighery, C. F. (1999). Coeliac disease. British Medical Journal, 319: 236-239. Germ, P.A., Schleien, S.J. (1997). Inclusive community leisure services: responsibilities of key players. Therapeutic Recreation Journal, 31: 22-37.
  • Filipčev, B., Šimurina, O., Sakač, M., Sedej, I., Jovanov, P., Pestorič, M. & Bodroža-Solarov, M. (2011). Feasibility of use of buckwheat flour as an ingredient in ginger nut biscuit formulation. Food Chemistry, 125: 164-170.
  • Germ, P.A., Schleien, S.J. (1997). Inclusive community leisure services: responsibilities of key players. Therapeutic Recreation Journal, 31: 22-37
  • Goddard, C.J., Gillett, H.R. (2006). Complications of coeliac disease: are all patients at risk? Postgraduate Medical Journal, 82: 705−12.
  • Gopalani, M., Shahare, M., Ramteke, D.S. & Wate, S.R. (2007). Heavy metal content of potato chips and biscuits. Bulletin of Environmental Contamination and Toxicology,79: 384-387.
  • Jan, U., Gani. A., Ahmad, M., Shah, U., Baba, W.N., Masoodi, F.A., Maqsood, S., Gani, A., Wani, I.A. & Wani, S.M. (2015). Characterization of cookies made from wheat flour blended with buckwheat flour and effect on antioxidant properties. Journal of Food Science and Technology, 52(10): 6334-6344.
  • Kaur, M., Sandhu, K.S., Arora, A. & Sharma, A. (2015). Gluten free cookies prepared from buckwheat flour by incorporation of various gums: Physicochemical and sensory properties. LWT - Food Science and Technology, 62: 628-632.
  • Kivela, J., & Crotts, J. C. (2005). Gastronomy tourism: A Meaningful Travel Market Segment. Journal of Culinary Science & Technology, 4(2-3): 39-55.
  • Kutlu T. (2019). Gluten-free diet: is it really always beneficial? Turk Pediatri Ars, 54(2), 73–5.
  • Lančaričová, A., Havrlentová, M., Muchová, D. & Bednárová, A. (2016). Oil content and fatty acids composition of poppy seeds cultivated in two localities of Slovakia. Agriculture (Poľnohospodárstvo), 62: 19-27.
  • Li, H., Cheng, K., Wong, C., Fan, K., Chen, F. & Jiang. Y. (2007). Evaluation of antioxidant capacity and total phenolic content of different fractions of selected microalgae. Food Chemistry, 102: 771-776.
  • Lindfors, K., Ciacci, C., Kurppa, K., et al. (2019). Celiac Disease. Nature Reviews Disease Primers , 5, 3.
  • Losowsky, M.S. (2008). A history of coeliac disease. Digestive Diseases, 26, 112−20.
  • LU, P-H.,Ching-Shu SU, C-S. (2018). A study of the factors influencing customers impulse buying behavior in restaurants. Advances in Hospitality and Tourism Research (AHTR) An International Journal of Akdeniz University Tourism Faculty, 6 (1): 47-67.
  • Maden, B. & Yalcin, S. (2017). The Effect of Storage on Some Properties of 3 Different Ground Poppy Seed Fats. International Journal of Secondary Metabolite, 4(3): 349-354.
  • Merdol, T.K., Başoğlu, S., Örer, N. (1999). Beslenme ve diyetetik açıklamalı sözlük.2. press, Hatipoğlu, Ankara.
  • Ryan, E., Galvin, K., O’Connor, T.P. & Maguire, A.R. (2007). Phytosterol, squalene, tocopherol content and fatty acid profile of selected seeds, grains, and legumes. Plant Food Human Nutrition, 62: 85-91.
  • Ozcan, M. M. & Atalay, C. (2006). Determination of seed and oil properties of some poppy (Papaver somniferum L.) varieties. Grasas Aceites, 57 (2):169-174.
  • Otengei, S., Changha, G., Kasekende, F., & Ntayi, J. M. (2014). Understanding key determinants of brand loyalty in full service restaurants in Uganda. Advances in Hospitality and Tourism Research, 2 (2): 79-107.
  • Sarıışık, M. (2019). Tüm yönleriyle gastronomi bilimi. Detay yayınları. 2. Baskı mart, 2019, Ankara.
  • Sensoy, I., Rosen, R.T., Ho, C.T. & Karwe, M.V. (2006). Effect of processing on buckwheat phenolics and antioxidant activity. Food Chemistry, 99: 388-393.
  • Singh, S.P., Khanna, K.R. & Shukla, S. (1999). Breeding strategies in opium poppy (P. somniferum L.) at National Botanical Research Institute, Lucknow, India. Applied Botany Abstracts, 19(2): 121-139.
  • Steadman, K.J., Burgoon, M.S., Lewis, B.A., Edwardson, S.E. & Obendorf, R.L. (2001). Minerals, phytic acid, tannin and rutin in buckwheat seed milling fractions. Journal of the Science of Food and agriculture: 81,1094-1100.
  • Suna, B. And Alvarez, M.D. (2019). Gastronomic Identity of Gaziantep: Perceptions of Tourists and Residents. Advances in Hospitality and Tourism Research (AHTR), 7 (2): 167-187.
  • Szawara-Nowak D, Bączek N & Zieliński H. (2016). Antioxidant capacity and bioaccessibility of buckwheat-enhanced wheat bread phenolics. Journal of Food Science and Technology, 53(1): 621-630.
  • TGB (2016). Poppy report of 2016 season. Turkish Grain Board.
  • Yalcin, S. (2017). Determination of Quality Characteristic of Biscuits Including Ground Yellow Poppy Seed as Fat Replacer. International Journal of Secondary Metabolite, 4(3): 406-411.
  • Yalcin, S. & Maden. B. (2017). Quality Characteristics of Noodle Including Ground Yellow Poppy Seed. International Journal of Secondary Metabolite, 4(3), 312-318.
  • Yalçın, S. (2018). Effect of Utilization of Ground Yellow Poppy Seed in Cracker Production on Some Physical Properties and Phenolic Content. Afyon Kocatepe University Journal of Science and Engineering, 18 (2), 523-528.
  • Yalçın, S. (2018). Effects of ground poppy seed type on quality characteristics of biscuit. Dicle University Journal of Institute of Natural and Applied Science, 7(2), 74-78.
  • Yaylı, A., Öztürk, Y. (2006). Konaklama işletmeleri yöneticilerinin bedensel engelliler pazarına bakış açıları üzerine bir araştırma. Anatolia: Turizm Araştırmaları Dergisi, 17(1), 87-98. Zielinski, H., Ciesarova, Z., Kukurova, K., Zielinska, D., Szawara-Nowak, D., Starowicz, M. & Wronkowska, M. (2017). Effect of fermented and unfermented buckwheat flour on functional properties of gluten-free muffins. Journal of Food Science and Technology, 54(6): 1425-1432.
  • https://ankara.baskenthastaneleri.com/brosur/pdf/colyak_hastalıgında_beslenme.pdf.
  • https://www.resmigazete.gov.tr/eskiler/2017/01/20170126M1-6
Toplam 47 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Makaleler
Yazarlar

Seda Yalçın

Gülçin Algan Özkök 0000-0002-3288-1047

Yayımlanma Tarihi 30 Aralık 2020
Gönderilme Tarihi 1 Eylül 2020
Yayımlandığı Sayı Yıl 2020

Kaynak Göster

APA Yalçın, S., & Algan Özkök, G. (2020). Production of Gluten-free Buckwheat Biscuit for Celiac Patients as Contribution to Gastronomy. Uluslararası Türk Dünyası Turizm Araştırmaları Dergisi, 5(2), 191-200. https://doi.org/10.37847/tdtad.788833
AMA Yalçın S, Algan Özkök G. Production of Gluten-free Buckwheat Biscuit for Celiac Patients as Contribution to Gastronomy. Uluslararası Türk Dünyası Turizm Araştırmaları Dergisi. Aralık 2020;5(2):191-200. doi:10.37847/tdtad.788833
Chicago Yalçın, Seda, ve Gülçin Algan Özkök. “Production of Gluten-Free Buckwheat Biscuit for Celiac Patients As Contribution to Gastronomy”. Uluslararası Türk Dünyası Turizm Araştırmaları Dergisi 5, sy. 2 (Aralık 2020): 191-200. https://doi.org/10.37847/tdtad.788833.
EndNote Yalçın S, Algan Özkök G (01 Aralık 2020) Production of Gluten-free Buckwheat Biscuit for Celiac Patients as Contribution to Gastronomy. Uluslararası Türk Dünyası Turizm Araştırmaları Dergisi 5 2 191–200.
IEEE S. Yalçın ve G. Algan Özkök, “Production of Gluten-free Buckwheat Biscuit for Celiac Patients as Contribution to Gastronomy”, Uluslararası Türk Dünyası Turizm Araştırmaları Dergisi, c. 5, sy. 2, ss. 191–200, 2020, doi: 10.37847/tdtad.788833.
ISNAD Yalçın, Seda - Algan Özkök, Gülçin. “Production of Gluten-Free Buckwheat Biscuit for Celiac Patients As Contribution to Gastronomy”. Uluslararası Türk Dünyası Turizm Araştırmaları Dergisi 5/2 (Aralık 2020), 191-200. https://doi.org/10.37847/tdtad.788833.
JAMA Yalçın S, Algan Özkök G. Production of Gluten-free Buckwheat Biscuit for Celiac Patients as Contribution to Gastronomy. Uluslararası Türk Dünyası Turizm Araştırmaları Dergisi. 2020;5:191–200.
MLA Yalçın, Seda ve Gülçin Algan Özkök. “Production of Gluten-Free Buckwheat Biscuit for Celiac Patients As Contribution to Gastronomy”. Uluslararası Türk Dünyası Turizm Araştırmaları Dergisi, c. 5, sy. 2, 2020, ss. 191-00, doi:10.37847/tdtad.788833.
Vancouver Yalçın S, Algan Özkök G. Production of Gluten-free Buckwheat Biscuit for Celiac Patients as Contribution to Gastronomy. Uluslararası Türk Dünyası Turizm Araştırmaları Dergisi. 2020;5(2):191-200.