Effect of calcium caseinate and calcium citrate on quality and technological parameters of gluten-free bread;Wpływ kazeinianu i cytrynianu wapnia na jakość i właściwości technologiczne chleba bezglutenowego

Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality

Volumn 21, Issue 3, 2014, Pages 136-150

  Krupa Kozak, Urszula ^a   Baczek, Natalia ^a   Adamowicz, Justyna ^a  

^a INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

Author keywords

Calcium supplements; Celiac disease; Gluten free bread; Technological parameters

Indexed keywords

EID: 84906079394     PISSN: 14256959     EISSN: None     Source Type: Journal    
DOI: 10.15193/zntj/2014/94/136-150     Document Type: Article

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