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CyTA - Journal of Food Volume 13, 2015 - Issue 1
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Articles

Effect of transglutaminase additive on the quality of gluten-free bread

Efecto del aditivo transglutaminasa en la calidad del pan sin gluten

Elżbieta DłużewskaFaculty of Food Sciences, Department of Food Technology, Division of Fats & Oils and Food Concentrates Technology, Warsaw University of Life Sciences – WULS SGGW, Nowoursynowska Street 159 C, 02-787Warsaw, PolandCorrespondence[email protected]
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Katarzyna Marciniak-LukasiakFaculty of Food Sciences, Department of Food Technology, Division of Fats & Oils and Food Concentrates Technology, Warsaw University of Life Sciences – WULS SGGW, Nowoursynowska Street 159 C, 02-787Warsaw, Poland
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Natalia KurekFaculty of Food Sciences, Department of Food Technology, Division of Fats & Oils and Food Concentrates Technology, Warsaw University of Life Sciences – WULS SGGW, Nowoursynowska Street 159 C, 02-787Warsaw, Poland
Pages 80-86 | Received 12 Jan 2014, Accepted 18 Apr 2014, Published online: 24 Jul 2014

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