Physical properties of gluten-free bread caused by water addition

International Agrophysics

Volumn 29, Issue 3, 2015, Pages 353-364

  Rózyło, Renata ^a   Dziki, Dariusz ^a   Gawlik Dziki, Urszula ^a   Cacak Pietrzak, Grazyna ^b   Mis̈, Antoni ^c   Rudy, Stanisław ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

^b WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

^c INSTITUTE OF AGROPHYSICS   (Poland)

Author keywords

equations; gluten free bread; water

Indexed keywords

CEREAL; LINEARITY; PHYSICAL PROPERTY; REGRESSION ANALYSIS;

ZEA MAYS;

EID: 84938603467     PISSN: 02368722     EISSN: 23008725     Source Type: Journal    
DOI: 10.1515/intag-2015-0042     Document Type: Article

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