Application of Dairy Proteins as Technological and Nutritional Improvers of Calcium-Supplemented Gluten-Free Bread - Publication - Bridge of Knowledge

Application of Dairy Proteins as Technological and Nutritional Improvers of Calcium-Supplemented Gluten-Free Bread

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Authors (3)

Urszula KRUPA-KOZAK dr hab. inż
Natalia Bączek
Cristina Rosell

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Category:: Magazine publication
Type:: Magazine publication
Published in:: Nutrients no. 5, edition 11, pages 4503 - 4520,
ISSN: 2072-6643
ISSN:: 2072-6643
Publication year:: 2013
DOI:: Digital Object Identifier (open in new tab) 10.3390/nu5114503
Verified by:: No verification

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