Pulp obtained after isolation of starch from red and purple potatoes (Solanum tuberosum L.) as an innovative ingredient in the production of gluten-free bread

• Dorota Gumul ,

  Roles Conceptualization, Formal analysis, Investigation, Supervision, Writing – review & editing

  * E-mail: rrgumul@cyf-kr.edu.pl

  Affiliation Department of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland

  http://orcid.org/0000-0002-8217-5992

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• Jarosław Korus,

  Roles Formal analysis

  Affiliation Department of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland

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• Magdalena Surma,

  Roles Formal analysis

  Affiliation Department of Plant Products Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland

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• Rafał Ziobro

  Roles Formal analysis

  Affiliation Department of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland

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