Comparative Analysis of Selected Physicochemical and Textural Properties of Bread Substitutes
Authors
Monika Michalak-Majewska
Department of Plant Food Technology and Gastronomy, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
Siemowit Muszyński
Department of Biophysics, Faculty of Environmental Biology, University of Life Sciences in Lublin, Lublin, Poland
Bartosz Sołowiej
Department of Milk Technology and Hydrocolloids, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
Wojciech Radzki
Department of Plant Food Technology and Gastronomy, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
Waldemar Gustaw
Department of Plant Food Technology and Gastronomy, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
Katarzyna Skrzypczak
Department of Plant Food Technology and Gastronomy, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
Piotr Stanikowski
Department of Plant Food Technology and Gastronomy, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
Language: English
Page range: 99 - 112
Submitted on: Jan 10, 2020
Accepted on: Apr 27, 2020
Published on: Jun 25, 2020
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
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© 2020 Monika Michalak-Majewska, Siemowit Muszyński, Bartosz Sołowiej, Wojciech Radzki, Waldemar Gustaw, Katarzyna Skrzypczak, Piotr Stanikowski, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.