HIGHLIGHTS
- who: Katarzyna Marciniak-Lukasiak and colleagues from the Institute of Food Sciences, Faculty of Food Assessment and Technology, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska St159c, Warsaw, Poland have published the Article: The Influence of Chestnut Flour on the Quality of Gluten-Free Bread, in the Journal: (JOURNAL)
- what: The quality of this bread differs significantly from traditional products; therefore it is necessary to conduct research aimed at improving the quality of this type of product. 3 of 23 Taking into account the upward trend in the value of the gluten-free products market . . .
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