Gluten-free bread enriched with whole-grain red sorghum flour gains favourable technological and functional properties and consumers acceptance - Publication - Bridge of Knowledge

Gluten-free bread enriched with whole-grain red sorghum flour gains favourable technological and functional properties and consumers acceptance

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Authors (5)

Nataliia Hryhorenko
Urszula KRUPA-KOZAK dr hab. inż
Natalia Bączek
Bogumiła Rudnicka
Barbara Wróblewska

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Details

Category:: Magazine publication
Type:: Magazine publication
Published in:: JOURNAL OF CEREAL SCIENCE no. 110,
ISSN: 0733-5210
ISSN:: 07335210
Publication year:: 2023
DOI:: Digital Object Identifier (open in new tab) 10.1016/j.jcs.2023.103646
Verified by:: No verification

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