Effect of barley beta-glucan addition as a fat replacer on muffin quality

• Autorzy: Onacik-Gur S. , Zbikowska A. , Kapler E. , Kowalska H.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2016
• Tom: 15
• Numer: 3
• Opis fizyczny: p.247-256,fig.,ref.

Twórcy

autor

Onacik-Gur S.

• Department of Food Technology, Warsaw University of Life Sciences – SGGW, Nowoursynowska 159C, 02-766 Warsaw, Poland

autor

Zbikowska A.

• Department of Food Technology, Warsaw University of Life Sciences – SGGW, Nowoursynowska 159C, 02-766 Warsaw, Poland

autor

Kapler E.

• Department of Food Technology, Warsaw University of Life Sciences – SGGW, Nowoursynowska 159C, 02-766 Warsaw, Poland

autor

Kowalska H.

• Department of Food Engineering and Process Management, Warsaw University of Life Sciences – SGGW, Nowoursynowska 159C, 02-766 Warsaw, Poland

Identyfikatory

DOI

10.1 7306/J.AFS.2016.3.24