Gluten-Free Bread with Cricket Powder—Mechanical Properties and Molecular Water Dynamics in Dough and Ready Product - Publication - Bridge of Knowledge

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Gluten-Free Bread with Cricket Powder—Mechanical Properties and Molecular Water Dynamics in Dough and Ready Product

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Authors (7)

  • Photo of Dr inż. Przemysław Kowalczewski

    Przemysław Kowalczewski Dr inż.

  • Photo of Katarzyna Walkowiak

    Katarzyna Walkowiak

  • Photo of Łukasz Masewicz

    Łukasz Masewicz

  • Photo of Olga Bartczak

    Olga Bartczak

  • Photo of Jacek Lewandowicz

    Jacek Lewandowicz

  • Photo of Piotr Kubiak

    Piotr Kubiak

  • Photo of Hanna Baranowska

    Hanna Baranowska

Cite as

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Details

Category:
Magazine publication
Type:
Magazine publication
Published in:
Foods no. 8, edition 7,
ISSN: 2304-8158
ISSN:
2304-8158
Publication year:
2019
DOI:
Digital Object Identifier (open in new tab) 10.3390/foods8070240
Verified by:
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