Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Konrad Achremowicz"'
Publikováno v:
Food Science and Technology International. 12:489-495
The aim of the work was to evaluate the influence of prebiotic additives on gluten-free breads, and to assess the effectiveness of gluten-free bread supplementation with the selected prebiotics: inulin, oligosaccharide syrup and bitter-free chicory f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a7a5977e9a8efee054fb287148e073c1
https://doi.org/10.1177/1082013206073072
https://doi.org/10.1177/1082013206073072
