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pro vyhledávání: '"Veronika Pourová"'
Autor:
Pavel Skřivan, Marcela Sluková, Andrej Sinica, Roman Bleha, Ivan Švec, Evžen Šárka, Veronika Pourová
Publikováno v:
Applied Sciences, Vol 14, Iss 14, p 6070 (2024)
Common bakery and many other cereal products are characterised by high glycaemic index values. Given the increasing number of people suffering from type 2 diabetes at a very young age, technological approaches to reduce the glycaemic index of cereal
Externí odkaz:
https://doaj.org/article/a9cd7afe02a74cff9668a99f5bf4b83b
