Przegląd Gastronomiczny > 2018 > 72 > 12
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journal ISSN : | 0033-2119 |
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Bibliography
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[1] Badiu E., I. Aprodu, I. Banu. 2014. „Trends in the development of gluten-free bakery products”. Food Technol. 38 (1): 21-36.
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[2] Besierski J.R., O. Rosell, R. Rose i wsp. 2011. „Quantifications of fructans, galacto-oligosacharides and other short-chain carbohydratesin processed grains and cereals”. J. Hum. Nutr. Diet 24 (2): 154-176.
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[3] Blomfeldt T.O., R. Kuktaite, E. Johansson, M.S. Hedenqvist. 2011. „Mechanical properties and network structure of wheat gluten forms”. Biomacromolecules 12: 1702-1715.