PRZYBYSZ M, DŁUŻEWSKA E. THE EFFECT OF THE ADDITION OF WATER, SOY PROTEIN, INULIN, AND MALTODEXTRIN ON THE QUALITY OF DOUGH AND GLUTEN-FREE BREADS. Ital. J. Food Sci. [Internet]. 2018 Jun. 28 [cited 2026 Apr. 17];30(4). Available from: https://mail.itjfs.com/index.php/ijfs/article/view/1085