Effect of organic calcium supplements on the technological characteristic and sensory properties of gluten-free bread - Publication - Bridge of Knowledge

Effect of organic calcium supplements on the technological characteristic and sensory properties of gluten-free bread

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Authors (4)

Urszula KRUPA-KOZAK dr hab. inż
Agnieszka Troszyńska
Natalia Bączek
Maria Soral-Śmietana

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Details

Category:: Magazine publication
Type:: Magazine publication
Published in:: EUROPEAN FOOD RESEARCH AND TECHNOLOGY no. 232, edition 3, pages 497 - 508,
ISSN: 1438-2377
ISSN:: 1438-2377
Publication year:: 2011
DOI:: Digital Object Identifier (open in new tab) 10.1007/s00217-010-1421-5
Verified by:: No verification

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