AN ASSESSMENT OF THE POSSIBILITY OF USING PLANT DRINKS IN A GLUTEN-FREE BREAD RECIPE.

Autor:	MARCINIAK-ŁUKASIAK, KATARZYNA, GADOMSKA, KAROLINA, SOWIŃSKI, MICHAŁ, ŻBIKOWSKA, KATARZYNA, ŁUKASIAK, PIOTR, ŻBIKOWSKA, ANNA
Předmět:	BREAD GLUTEN-free foods GLUTEN-free cooking MILK substitutes VEGANISM LACTOSE intolerance CELIAC disease
Zdroj:	Zywnosc; 2022, Vol. 29 Issue 2, p70-85, 16p
Databáze:	Complementary Index
Externí odkaz:	Zobrazit plný text záznamu