Broccoli by-products improve the nutraceutical potential of gluten-free mini sponge cakes - Publication - Bridge of Knowledge

Broccoli by-products improve the nutraceutical potential of gluten-free mini sponge cakes

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Authors (4)

Natalia Drabińska
Ewa Ciska
Beata Szmatowicz
Urszula KRUPA-KOZAK dr hab. inż

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Category:: Magazine publication
Type:: Magazine publication
Published in:: Food Chemistry no. 267, pages 170 - 177,
ISSN: 0308-8146
ISSN:: 03088146
Publication year:: 2018
DOI:: Digital Object Identifier (open in new tab) 10.1016/j.foodchem.2017.08.119
Verified by:: No verification

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