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Article

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Title

Gluten-free bread with cricket powder - mechanical properties and molecular water dynamics in dough and ready product

Authors

[ 1 ] Katedra Zarządzania Produkcją i Logistyki, Wydział Inżynierii Zarządzania, Politechnika Poznańska | [ P ] employee

Scientific discipline (Law 2.0)

[6.6] Management and quality studies

Year of publication

2019

Published in

Foods

Journal year: 2019 | Journal volume: vol. 8 | Journal number: iss. 7

Article type

scientific article

Publication language

english

Keywords
EN
  • gluten-free bread
  • edible insects
  • protein enrichment
  • rheology
  • texture
  • 1H NMR
  • water behavior
  • water activity
Pages (from - to)

240-1 - 240-9

DOI

10.3390/foods8070240

URL

https://www.mdpi.com/2304-8158/8/7/240/htm

License type

CC BY (attribution alone)

Open Access Mode

open journal

Open Access Text Version

final published version

Date of Open Access to the publication

at the time of publication

Ministry points / journal

70

Ministry points / journal in years 2017-2021

100

Impact Factor

4,092

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