Lyophilized Kale (Brassica oleracea L.) Leaves as an Enhancing Component in Gluten-Free Bread
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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
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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.