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Study on the physical and antioxidant properties of gluten-free bread with brown algae.

Authors :
Różyło, Renata
Hameed Hassoon, Waleed
Gawlik-Dziki, Urszula
Siastała, Monika
Dziki, Dariusz
Source :
CyTA: Journal of Food; May2017, Vol. 15 Issue 2, p196-203, 8p
Publication Year :
2017

Abstract

<i>Copyright of CyTA: Journal of Food is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)

Subjects

Subjects :
BREAD
BROWN algae

Details

Language :
English
ISSN :
19476337
Volume :
15
Issue :
2
Database :
Complementary Index
Journal :
CyTA: Journal of Food
Publication Type :
Academic Journal
Accession number :
122409121
Full Text :
https://doi.org/10.1080/19476337.2016.1236839