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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

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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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