Title
Partial Wheat Flour Replacement with Gluten-Free Flours in Bread-Quality, Texture and Antioxidant Activity
Authors
[ 1 ] Instytut Chemii i Elektrochemii Technicznej, Wydział Technologii Chemicznej, Politechnika Poznańska | [ P ] employee
Scientific discipline (Law 2.0)
Year of publication
2019
Article type
scientific article
Publication language
english
Keywords
EN
- texture
- crumb structure
- bread quality
- gluten-free flours addition
- antioxidant properties
Date of online publication
01.12.2019
Pages (from - to)
505 - 509
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
20
Ministry points / journal in years 2017-2021
20
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