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

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, PolandORCID Iconhttps://orcid.org/0000-0002-3249-8929
ORCID Icon,
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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