Antioxidative and reducing capacity, macroelements content and sensorial properties of buckwheat-enhanced gluten-free bread
Article first published online: 25 AUG 2010
© 2010 The Authors. International Journal of Food Science and Technology © 2010 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 45, Issue 10, pages 1993–2000, October 2010
How to Cite
Wronkowska, M., Zielińska, D., Szawara-Nowak, D., Troszyńska, A. and Soral-Śmietana, M. (2010), Antioxidative and reducing capacity, macroelements content and sensorial properties of buckwheat-enhanced gluten-free bread. International Journal of Food Science & Technology, 45: 1993–2000. doi: 10.1111/j.1365-2621.2010.02375.x
- Issue published online: 24 SEP 2010
- Article first published online: 25 AUG 2010
- (Received 22 April 2010; Accepted in revised form 21 June 2010)
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