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pro vyhledávání: '"Garcia-Serna Esther"'
Autor:
Garcia-Serna Esther, Martinez-Saez Nuria, Mesias Marta, Morales Francisco J., Castillo M. Dolores del
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 64, Iss 4, Pp 243-251 (2014)
Decreasing the amount of sugar added to biscuits is a good strategy to obtain a healthy product. However, a reduction in the quantity of sugar may affect its nutritional value and quality. The feasibility of the combined use of stevia and coffee silv
Externí odkaz:
https://doaj.org/article/607d322fc8ab43da8887324b24c223a1
Akademický článek
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Autor:
Valdés A; Department of Analytical Chemistry, University of Alicante, Nutrition & Food Sciences, ES-03690 San Vicente del Raspeig, Alicante, Spain., Garcia-Serna E; Department of Analytical Chemistry, University of Alicante, Nutrition & Food Sciences, ES-03690 San Vicente del Raspeig, Alicante, Spain., Martínez-Abad A; Department of Analytical Chemistry, University of Alicante, Nutrition & Food Sciences, ES-03690 San Vicente del Raspeig, Alicante, Spain., Vilaplana F; Division of Glycoscience, School of Biotechnology, KTH Royal Institute of Technology, AlbaNova University Centre, 114 21 Stockholm, Sweden., Jimenez A; Department of Analytical Chemistry, University of Alicante, Nutrition & Food Sciences, ES-03690 San Vicente del Raspeig, Alicante, Spain., Garrigós MC; Department of Analytical Chemistry, University of Alicante, Nutrition & Food Sciences, ES-03690 San Vicente del Raspeig, Alicante, Spain.
Publikováno v:
Molecules (Basel, Switzerland) [Molecules] 2019 Dec 31; Vol. 25 (1). Date of Electronic Publication: 2019 Dec 31.