Gluten-free bread enriched with whole-grain red sorghum flour gains favourable technological and functional properties and consumers acceptance - Publication - Bridge of Knowledge

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Gluten-free bread enriched with whole-grain red sorghum flour gains favourable technological and functional properties and consumers acceptance

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Authors (5)

  • Photo of  Nataliia Hryhorenko

    Nataliia Hryhorenko

  • Photo of dr hab. inż Urszula KRUPA-KOZAK

    Urszula KRUPA-KOZAK dr hab. inż

  • Photo of  Natalia Bączek

    Natalia Bączek

  • Photo of  Bogumiła Rudnicka

    Bogumiła Rudnicka

  • Photo of  Barbara Wróblewska

    Barbara Wróblewska

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Details

Category:
Magazine publication
Type:
Magazine publication
Published in:
JOURNAL OF CEREAL SCIENCE no. 110,
ISSN: 0733-5210
ISSN:
07335210
Publication year:
2023
DOI:
Digital Object Identifier (open in new tab) 10.1016/j.jcs.2023.103646
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