Evaluation of functional properties of physically treated Sorghum flours and development of gluten-free Sorghum breads
| dc.contributor.author | Nagy, Róbert | |
| dc.contributor.author | Neji, Chaima | |
| dc.contributor.author | Gálné Remenyik, Judit | |
| dc.contributor.author | Sipos, Péter | |
| dc.date.accessioned | 2023-10-16T06:57:01Z | |
| dc.date.available | 2023-10-16T06:57:01Z | |
| dc.date.issued | 2023 | |
| dc.date.oa | 2023-10-16 | |
| dc.date.pasync | 2024-01-30T00:07:26Z | |
| dc.date.updated | 2023-10-16T06:57:00Z | |
| dc.description.corrector | TK | |
| dc.identifier.citation | Journal of Microbiology, Biotechnology and Food Sciences. -13 : 3 (2023), p. 1-6. -J. Microbiol. Biotech. Food Sci. - 1338-5178 | |
| dc.identifier.doi | http://dx.doi.org/10.55251/jmbfs.9959 | |
| dc.identifier.issn | 1338-5178 | |
| dc.identifier.opac | https://ebib.lib.unideb.hu/ebib/CorvinaWeb?action=cclfind&resultview=long&ccltext=idno+BIBFORM115335 | |
| dc.identifier.scopus | 85179932295 | |
| dc.identifier.uri | https://hdl.handle.net/2437/359788 | |
| dc.identifier.url | https://office2.jmbfs.org/index.php/JMBFS/article/view/9959 | |
| dc.language | eng | |
| dc.rights.access | open access journal | |
| dc.rights.owner | szerző | |
| dc.subject.mab | Agrártudományok | |
| dc.subject.mab | Élelmiszertudományok | |
| dc.title | Evaluation of functional properties of physically treated Sorghum flours and development of gluten-free Sorghum breads | |
| dc.type | folyóiratcikk | |
| dc.type | idegen nyelvű folyóiratközlemény külföldi lapban |