Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Bernard L. R. Pora"'
Publikováno v:
Cereal Chemistry. 99:1166-1177
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::733109c59f522ac2addd6670ce4c820f
https://doi.org/10.1002/cche.10571
https://doi.org/10.1002/cche.10571
Publikováno v:
Processes; Volume 10; Issue 11; Pages: 2404
Low-GI biscuits are commonly produced using whole-grain flour, bran, or soluble dietary fibers, giving an undesirable texture. New low-GI biscuits containing dietary fibers and with improved palatability were formulated by substituting 60% of wheat f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a9375139edcc40d3e406f69840d452e
https://doi.org/10.3390/pr10112404
https://doi.org/10.3390/pr10112404