Powdered African Baobab (Adansonia digitata L.) Fruit as a Functional Component of Gluten-Free Bread
Authors
Lesław Juszczak
Department of Food Analysis and Evaluation of Food Quality, University of Agriculture in Krakow, Kraków, Poland
Department of Dietetics and Food Studies, Jan Dlugosz University in Czestochowa, Czestochowa, Poland
Mariusz Witczak
Department of Engineering and Machinery for Food Industry, University of Agriculture in Krakow, Kraków, Poland
Rafał Ziobro
Department of Carbohydrate Technology and Cereal Processing, University of Agriculture in Krakow, Kraków, Poland
Jarosław Korus
Department of Carbohydrate Technology and Cereal Processing, University of Agriculture in Krakow, Kraków, Poland
Language: English
Page range: 99 - 112
Submitted on: Mar 10, 2025
Accepted on: May 28, 2025
Published on: Sep 22, 2025
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
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© 2025 Lesław Juszczak, Mariusz Witczak, Rafał Ziobro, Jarosław Korus, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.