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CyTA - Journal of Food
Volume 17, 2019 - Issue 1
Articles
Impact of protein metabolic conversion and volatile derivatives on gluten-free muffins made with quinoa sourdough
Impacto de la conversión metabólica de proteínas y derivados volátiles en panecillos [magdalenas o muffins] sin gluten elaborados con masa madre de quinua
Maria Simona ChișDepartment of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
https://orcid.org/0000-0002-3536-7449View further author information
https://orcid.org/0000-0002-3536-7449View further author information, Adriana PăuceanDepartment of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romaniahttps://orcid.org/0000-0002-8103-2156View further author information
https://orcid.org/0000-0002-8103-2156View further author information, Laura StanDepartment of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romaniahttps://orcid.org/0000-0002-9999-1101View further author information
https://orcid.org/0000-0002-9999-1101View further author information, Ramona SuharoschiDepartment of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romaniahttps://orcid.org/0000-0002-8306-8670View further author information
https://orcid.org/0000-0002-8306-8670View further author information, Sonia-Ancuța SocaciDepartment of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romaniahttps://orcid.org/0000-0003-0594-4628View further author information
https://orcid.org/0000-0003-0594-4628View further author information, Simona Maria ManDepartment of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, RomaniaCorrespondence[email protected]
https://orcid.org/0000-0002-7078-4563View further author information
https://orcid.org/0000-0002-7078-4563View further author information, Carmen Rodica PopDepartment of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romaniahttps://orcid.org/0000-0002-7798-3397View further author information
https://orcid.org/0000-0002-7798-3397View further author information & Sevastița MusteDepartment of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romaniahttps://orcid.org/0000-0002-7352-6957View further author information
https://orcid.org/0000-0002-7352-6957View further author information show all