Effect of fermented and unfermented buckwheat flour on functional properties of gluten-free muffins - Publication - Bridge of Knowledge

Effect of fermented and unfermented buckwheat flour on functional properties of gluten-free muffins

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Authors (7)

Henryk Zieliński
Zuzana Ciesarová
Kristína Kukurová
Danuta Zielinska
Dorota Szawara-Nowak
Małgorzata Starowicz
Małgorzata WRONKOWSKA Dr hab. inż.

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Category:: Magazine publication
Type:: Magazine publication
Published in:: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE no. 54, edition 6, pages 1425 - 1432,
ISSN: 0022-1155
ISSN:: 0022-1155
Publication year:: 2017
DOI:: Digital Object Identifier (open in new tab) 10.1007/s13197-017-2561-4
Verified by:: No verification

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