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Journals
Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 24 (2020): Issue 1 (June 2020)
Open Access
Comparative Analysis of Selected Physicochemical and Textural Properties of Bread Substitutes
Monika Michalak-Majewska
Monika Michalak-Majewska
,
Siemowit Muszyński
Siemowit Muszyński
,
Bartosz Sołowiej
Bartosz Sołowiej
,
Wojciech Radzki
Wojciech Radzki
,
Waldemar Gustaw
Waldemar Gustaw
,
Katarzyna Skrzypczak
Katarzyna Skrzypczak
and
Piotr Stanikowski
Piotr Stanikowski
| Jun 25, 2020
Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 24 (2020): Issue 1 (June 2020)
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Published Online:
Jun 25, 2020
Page range:
99 - 112
Received:
Jan 10, 2020
Accepted:
Apr 27, 2020
DOI:
https://doi.org/10.2478/aucft-2020-0009
Keywords
bread substitute
,
crispbread
,
rice waffles
,
texture
,
sensory
© 2020 Monika Michalak-Majewska et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.