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Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 24 (2020): Numero 1 (June 2020)
Accesso libero
Comparative Analysis of Selected Physicochemical and Textural Properties of Bread Substitutes
Monika Michalak-Majewska
Monika Michalak-Majewska
,
Siemowit Muszyński
Siemowit Muszyński
,
Bartosz Sołowiej
Bartosz Sołowiej
,
Wojciech Radzki
Wojciech Radzki
,
Waldemar Gustaw
Waldemar Gustaw
,
Katarzyna Skrzypczak
Katarzyna Skrzypczak
e
Piotr Stanikowski
Piotr Stanikowski
| 25 giu 2020
Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 24 (2020): Numero 1 (June 2020)
INFORMAZIONI SU QUESTO ARTICOLO
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CONDIVIDI
Pubblicato online:
25 giu 2020
Pagine:
99 - 112
Ricevuto:
10 gen 2020
Accettato:
27 apr 2020
DOI:
https://doi.org/10.2478/aucft-2020-0009
Parole chiave
bread substitute
,
crispbread
,
rice waffles
,
texture
,
sensory
© 2020 Monika Michalak-Majewska et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
Monika Michalak-Majewska
Department of Plant Food Technology and Gastronomy, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin
Lublin, Poland
Siemowit Muszyński
Department of Biophysics, Faculty of Environmental Biology, University of Life Sciences in Lublin
Lublin, Poland
Bartosz Sołowiej
Department of Milk Technology and Hydrocolloids, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin
Lublin, Poland
Wojciech Radzki
Department of Plant Food Technology and Gastronomy, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin
Lublin, Poland
Waldemar Gustaw
Department of Plant Food Technology and Gastronomy, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin
Lublin, Poland
Katarzyna Skrzypczak
Department of Plant Food Technology and Gastronomy, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin
Lublin, Poland
Piotr Stanikowski
Department of Plant Food Technology and Gastronomy, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin
Lublin, Poland