Application of Dairy Proteins as Technological and Nutritional Improvers of Calcium-Supplemented Gluten-Free Bread
Krupa-Kozak, U.; Bączek, N.; Rosell, C.M. Application of Dairy Proteins as Technological and Nutritional Improvers of Calcium-Supplemented Gluten-Free Bread. Nutrients 2013, 5, 4503-4520. https://doi.org/10.3390/nu5114503
Krupa-Kozak U, Bączek N, Rosell CM. Application of Dairy Proteins as Technological and Nutritional Improvers of Calcium-Supplemented Gluten-Free Bread. Nutrients. 2013; 5(11):4503-4520. https://doi.org/10.3390/nu5114503
Chicago/Turabian StyleKrupa-Kozak, Urszula, Natalia Bączek, and Cristina M. Rosell. 2013. "Application of Dairy Proteins as Technological and Nutritional Improvers of Calcium-Supplemented Gluten-Free Bread" Nutrients 5, no. 11: 4503-4520. https://doi.org/10.3390/nu5114503