Pulp obtained after isolation of starch from red and purple potatoes (Solanum tuberosum L.) as an innovative ingredient in the production of gluten-free bread-Reference-Cited by-同舟云学术

Pulp obtained after isolation of starch from red and purple potatoes (Solanum tuberosum L.) as an innovative ingredient in the production of gluten-free bread

Published:2020-09-18 Issue:9 Volume:15 Page:e0229841
ISSN:1932-6203
Container-title:PLOS ONE
language:en
Short-container-title:PLoS ONE

Author:

Gumul Dorota^ORCID,Korus Jarosław,Surma Magdalena,Ziobro Rafał

Funder

Ministerstwo Nauki i Szkolnictwa Wyższego

Publisher

Public Library of Science (PLoS)

Subject

Multidisciplinary

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