- Tytuł:
- Gluten-Free Bread with Cricket Powder-Mechanical Properties and Molecular Water Dynamics in Dough and Ready Product
- Autorzy:
-
Baranowska, Hanna Maria
Walkowiak, Katarzyna
Kowalczewski, Przemysław Łukasz
Lewandowicz, Jacek
Masewicz, Łukasz
Kubiak, Piotr
Bartczak, Olga - Współwytwórcy:
-
Chair of Production Engineering and Logistics, Poznan University of Technology, Poland
Department of Physics and Biophysics, Poznań University of Life Sciences, Poland
Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Poland
Students’ Scientific Club of Food Technologists, Poznań University of Life Sciences, Poland
Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Poland - Data publikacji:
- 2019-07-03
- Wydawca:
- MDPI
- Dostawca treści:
- Repozytorium Centrum Otwartej Nauki
Inne