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Journal: Foods, 2019
Volume: 8
Number: 240
Article:
Gluten-Free Bread with Cricket Powder—Mechanical Properties and Molecular Water Dynamics in Dough and Ready Product
Authors:
by
Przemysław Łukasz Kowalczewski, Katarzyna Walkowiak, Łukasz Masewicz, Olga Bartczak, Jacek Lewandowicz, Piotr Kubiak and Hanna Maria Baranowska
Link:
https://www.mdpi.com/2304-8158/8/7/240
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