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Comparative Analysis of Selected Physicochemical and Textural Properties of Bread Substitutes Cover

Comparative Analysis of Selected Physicochemical and Textural Properties of Bread Substitutes

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 24 (2020): Issue 1 (June 2020)
By: Monika Michalak-Majewska,  Siemowit Muszyński,  Bartosz Sołowiej,  Wojciech Radzki,  Waldemar Gustaw,  Katarzyna Skrzypczak and  Piotr Stanikowski  
Open Access
|Jun 2020

Authors

Monika Michalak-Majewska

monika.michalak@up.lublin.pl

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
DOI: https://doi.org/10.2478/aucft-2020-0009 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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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:
bread substitute,
crispbread,
rice waffles,
texture,
sensory
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 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.

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