Lyophilized Kale (Brassica oleracea L.) Leaves as an Enhancing Component in Gluten-Free Bread
Authors
Mariusz Witczak
Department of Engineering and Machinery for Food Industry
Lesław Juszczak
Department of Food Analysis and Evaluation of Food Quality
Jarosław Korus
Department of Carbohydrate Technology and Cereal Processing, University of Agriculture in Krakow, Kraków, Poland
Language: English
Page range: 131 - 142
Submitted on: Apr 7, 2023
Accepted on: Jun 15, 2023
Published on: Sep 6, 2023
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
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© 2023 Anna Korus, Mariusz Witczak, Lesław Juszczak, Jarosław Korus, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.