Open AccessCOMPARING CHEMICAL COMPOSITION AND TEXTURE PROPERTIES OF MUFFINS FROM GLUTEN-FREE MIX AND FROM OAT FLOURS
Author(s) -
Rafał Ziobro,
Dorota Litwinek,
Barbara Mickowska
Publication year - 2015
Publication title -
żywność, technologia, jakość
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.149
H-Index - 13
ISSN - 1425-6959
DOI - 10.15193/zntj/2015/98/010
Subject(s) - food science , chemical composition , gluten free , composition (language) , texture (cosmology) , chemistry , gluten , organic chemistry , computer science , artificial intelligence , art , literature , image (mathematics)