Physical characteristics and nutritional composition of gluten-free bread with share of freeze-dried red potatoes-Reference-Cited by-同舟云学术

Physical characteristics and nutritional composition of gluten-free bread with share of freeze-dried red potatoes

Published:2017-07-18 Issue:4 Volume:15 Page:629-638
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Gumul Dorota¹,Korus Anna²,Ziobro Rafał¹,Harangozo Luboš³,Tokár Marián⁴

Affiliation:

1. Department of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Krakow, Kraków, Poland

2. Department of Fruit, Vegetable and Mushroom Technology, University of Agriculture in Krakow, Kraków, Poland

3. Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic

4. Department of Plant Storage and Processing, Faculty of Biotechnology and Food Science, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://tandfonline.com/doi/pdf/10.1080/19476337.2017.1331265

Reference44 articles.

1. Nutritive value and chemical composition of pseudocereals as gluten-free ingredients

2. Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations

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