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Rheology of gluten‐free dough and physical characteristics of bread with potato protein |
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| Authors: | Teresa Witczak Lesław Juszczak Rafał Ziobro Jarosław Korus |
| Affiliation: | 1. Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture, Krakow, Poland;2. Department of Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture, Krakow, Poland;3. Department of Carbohydrates Technology, Faculty of Food Technology, University of Agriculture, Krakow, Poland |
| Abstract: | |
| Keywords: | bread staling gluten‐free bread potato protein rheology texture |