PARTIAL WHEAT FLOUR REPLACEMENT WITH GLUTEN-FREE FLOURS IN BREAD - QUALITY, TEXTURE AND ANTIOXIDANT ACTIVITY - Publication - Bridge of Knowledge

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PARTIAL WHEAT FLOUR REPLACEMENT WITH GLUTEN-FREE FLOURS IN BREAD - QUALITY, TEXTURE AND ANTIOXIDANT ACTIVITY

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Authors (4)

  • Photo of Adamina Duda

    Adamina Duda

  • Photo of Paweł Jeżowski

    Paweł Jeżowski

  • Photo of Dominika Radzikowska

    Dominika Radzikowska

  • Photo of Przemysław Łukasz

    Przemysław Łukasz

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Details

Category:
Magazine publication
Type:
Magazine publication
Published in:
The Journal of Microbiology, Biotechnology and Food Sciences no. 9, edition 3, pages 505 - 509,
ISSN: 1338-5178
ISSN:
1338-5178
Publication year:
2019
DOI:
Digital Object Identifier (open in new tab) 10.15414/jmbfs.2019/20.9.3.505-509
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