THE EFFECT OF THE ADDITION OF WATER, SOY PROTEIN, INULIN, AND MALTODEXTRIN ON THE QUALITY OF DOUGH AND GLUTEN-FREE BREADS.
| Autor: | DŁUŻEWSKA, E.1 elzbieta_dluzewska@sggw.pl, PRZYBYSZ, M. A.2 |
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| Zdroj: | Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2018, Vol. 30 Issue 4, p762-774. 13p. |
| Databáze: | Academic Search Ultimate |
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