Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium salts
Authors: Urszula Krupa-Kozak, Rossana Altamirano-Fortou, Małgorzata Wronkowska, Cristina M. Rosell
Published in: European Food Research Technology
Publication type: article
Subject areas: Agricultural and Biological Sciences; Biochemistry, Genetics and Molecular Biology; Chemistry; Engineering
SJR best quartile: Q1