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CyTA - Journal of Food Volume 17, 2019 - Issue 1

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Gluten-free crispbread with freeze-dried blackberry: quality and mineral composition

Pan crujiente sin gluten con polvo de mora liofilizado: calidad y composición mineral

Renata RóżyłoDepartment of Food Engineering and Machines, University of Life Sciences in Lublin, Lublin, Poland

https://orcid.org/0000-0002-3249-8929

Monika WójcikDepartment of Food Engineering and Machines, University of Life Sciences in Lublin, Lublin, Poland

Beata BiernackaDepartment of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Lublin, Poland

Dariusz DzikiDepartment of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Lublin, PolandCorrespondence[email protected]

Pages 841-849 | Received 01 Apr 2019, Accepted 20 Aug 2019, Published online: 15 Oct 2019

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https://doi.org/10.1080/19476337.2019.1660725
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Citations (2)

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Articles from other publishers (2)

Sunil Kumar, Bikarma Singh & Vikas Bajpai. (2022) Traditional uses, phytochemistry, quality control and biological activities of genus Grewia. Phytomedicine Plus 2:3, pages 100290.
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Patryk Sobaszek, Renata Różyło, Laura Dziki, Urszula Gawlik-Dziki, Beata Biernacka & Marian Panasiewicz. (2020) Evaluation of Color, Texture, Sensory and Antioxidant Properties of Gels Composed of Freeze-Dried Maqui Berries and Agave Sugar. Processes 8:10, pages 1294.
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