Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium salts - Publication - Bridge of Knowledge

Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium salts

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Authors (4)

Urszula KRUPA-KOZAK
Rossana Altamirano-Fortoul
Małgorzata WRONKOWSKA Dr hab. inż.
Cristina Rosell

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Details

Category:: Magazine publication
Type:: Magazine publication
Published in:: EUROPEAN FOOD RESEARCH AND TECHNOLOGY no. 235, edition 3, pages 545 - 554,
ISSN: 1438-2377
ISSN:: 1438-2377
Publication year:: 2012
DOI:: Digital Object Identifier (open in new tab) 10.1007/s00217-012-1782-z
Verified by:: No verification

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