Antioxidative and reducing capacity, macroelements content and sensorial properties of buckwheat‐enhanced gluten‐free bread - Publication - Bridge of Knowledge

Antioxidative and reducing capacity, macroelements content and sensorial properties of buckwheat‐enhanced gluten‐free bread

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Authors (5)

Małgorzata WRONKOWSKA Dr hab. inż.
Danuta Zielińska
Dorota Szawara‐Nowak
Agnieszka Troszyńska
Maria Soral‐Śmietana

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Category:: Magazine publication
Type:: Magazine publication
Published in:: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY no. 45, edition 10, pages 1993 - 2000,
ISSN: 0950-5423
ISSN:: 0950-5423
Publication year:: 2010
DOI:: Digital Object Identifier (open in new tab) 10.1111/j.1365-2621.2010.02375.x
Verified by:: No verification

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