Article Versions Notes

Kowalczewski PŁ, Walkowiak K, Masewicz Ł, Bartczak O, Lewandowicz J, Kubiak P, Baranowska HM. Gluten-Free Bread with Cricket Powder—Mechanical Properties and Molecular Water Dynamics in Dough and Ready Product. Foods. 2019; 8(7):240. https://doi.org/10.3390/foods8070240

Kowalczewski, Przemysław Łukasz, Katarzyna Walkowiak, Łukasz Masewicz, Olga Bartczak, Jacek Lewandowicz, Piotr Kubiak, and Hanna Maria Baranowska. 2019. "Gluten-Free Bread with Cricket Powder—Mechanical Properties and Molecular Water Dynamics in Dough and Ready Product" Foods 8, no. 7: 240. https://doi.org/10.3390/foods8070240

Kowalczewski, P. Ł., Walkowiak, K., Masewicz, Ł., Bartczak, O., Lewandowicz, J., Kubiak, P., & Baranowska, H. M. (2019). Gluten-Free Bread with Cricket Powder—Mechanical Properties and Molecular Water Dynamics in Dough and Ready Product. Foods, 8(7), 240. https://doi.org/10.3390/foods8070240