Physico-chemical properties of an innovative gluten-free, low-carbohydrate and high protein-bread enriched with pea protein powder
Crossref DOI link: https://doi.org/10.1038/s41598-021-93834-0
Published Online: 2021-07-14
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Wójcik, Monika
Różyło, Renata
Schönlechner, Regine
Berger, Mary Violet
Text and Data Mining valid from 2021-07-14
Version of Record valid from 2021-07-14
Article History
Received: 1 February 2021
Accepted: 25 June 2021
First Online: 14 July 2021
Competing interests
: The authors declare no competing interests.