Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Jevcsák Sz."'
Publikováno v:
Acta Universitatis Sapientiae: Alimentaria, Vol 10, Iss 1, Pp 107-115 (2017)
Cereals are the most important food sources worldwide. Nowadays, there is an increase in the interest for sorghum and millet grains due to their nutritional quality and health benefits. Our aim was to determine the total polyphenol (TPC) and total fl
Externí odkaz:
https://doaj.org/article/9d0fdf424ae74eb2b5f5251fdbf0d82b
Autor:
Jevcsák Sz., Sipos P.
Publikováno v:
Acta Universitatis Sapientiae: Alimentaria, Vol 9, Iss 1, Pp 69-76 (2016)
Many people suffer from gluten sensitivity or gluten intolerance. They have to avoid or limit their gluten intake. Sorghum and millet are gluten-free cereals, wherefore persons with gluten sensitivity or gluten intolerance could consume them. Moreove
Externí odkaz:
https://doaj.org/article/6a0425f3dfe64fbe84e8be296f8d10dd