Effect of Starch Substitution by Buckwheat Flour on Gluten-Free Bread Quality - Publication - Bridge of Knowledge

Effect of Starch Substitution by Buckwheat Flour on Gluten-Free Bread Quality

Abstract

Citations

7 7

CrossRef
0

Web of Science
9 1

Scopus

Authors (3)

Małgorzata WRONKOWSKA Dr hab. inż.
Monika Haros
Maria Soral-Śmietana

Cite as

Full text

full text is not available in portal

full content of the article see on external site open in new tab

Details

Category:: Magazine publication
Type:: Magazine publication
Published in:: Food and Bioprocess Technology no. 6, edition 7, pages 1820 - 1827,
ISSN: 1935-5130
ISSN:: 1935-5130
Publication year:: 2013
DOI:: Digital Object Identifier (open in new tab) 10.1007/s11947-012-0839-0
Verified by:: No verification

seen 24 times