Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Anna Rogaska"'
Publikováno v:
Molecules, Vol 26, Iss 7, p 2085 (2021)
Introduction: Despite the constant efforts of scientists to improve the texture, sensory properties, and nutritional value of gluten-free bread, obtaining high bioavailability of minerals is still a huge challenge. Gluten-free bakery products are cha
Externí odkaz:
https://doaj.org/article/a2d32500097b47c691b9f82b8c594e2c
Publikováno v:
Foods, Vol 9, Iss 12, p 1853 (2020)
The aim of this study was to compare the bioavailability of iron, copper and zinc from newly designed gluten-free breads enriched with natural and synthetic additives. The study was conducted on rats with induced Fe, Cu and Zn deficiency. The nutriti
Externí odkaz:
https://doaj.org/article/d00725ed2b534bd39f0329ec8c79cb62
Publikováno v:
Molecules, Vol 26, Iss 2085, p 2085 (2021)
National Information Processing Institute
Molecules
Volume 26
Issue 7
National Information Processing Institute
Molecules
Volume 26
Issue 7
Introduction: Despite the constant efforts of scientists to improve the texture, sensory properties, and nutritional value of gluten-free bread, obtaining high bioavailability of minerals is still a huge challenge. Gluten-free bakery products are cha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::26c5a3f0417096c1b3c3e32f74bd75de
https://www.mdpi.com/1420-3049/26/7/2085
https://www.mdpi.com/1420-3049/26/7/2085