Extruded beetroot preparation as an enriching ingredient in gluten-free bread
Niedziela, S.1,
Wojciechowski, K.2,
Witczak, T.3,
Liszka-Skoczylas, M.4,
Witczak, M.5
1 The State University of Applied Sciences in Przemyśl, Przemyśl, Poland
2 The State University of Applied Sciences in Przemyśl, Przemyśl, Poland
3 University of Agriculture in Krakow, Kraków, Poland
4 University of Agriculture in Krakow, Kraków, Poland
5 University of Agriculture in Krakow, Kraków, Poland
Contribution
Session
Reference
Niedziela, S.; Wojciechowski, K.; Witczak, T.; Liszka-Skoczylas, M.; Witczak, M.:Extruded beetroot preparation as an enriching ingredient in gluten-free bread. Editors: Assoc. prof. Mário Mihaľ, In Proceedings of the 52nd International Conference of the Slovak Society of Chemical Engineering SSCHE 2026, Štrbské Pleso, Slovakia, May 26 - 29, 2026.
BibTeX
| @inProceedings{ssche2017-936, | ||
| author | = { | Niedziela, S. and Wojciechowski, K. and Witczak, T. and Liszka-Skoczylas, M. and Witczak, M.}, |
| title | = { | Extruded beetroot preparation as an enriching ingredient in gluten-free bread}, |
| booktitle | = { | Proceedings of the 52nd International Conference of the Slovak Society of Chemical Engineering SSCHE 2026}, |
| year | = { | 2026}, |
| editor | = { | Assoc. prof. Mário Mihaľ}, |
| address | = { | Štrbské Pleso, Slovakia}} |