Quality and functional properties of bread containing the addition of probiotically fermented Cicer arietinum
| Autor: | Skrzypczak, Katarzyna, Wirkijowska, Anna, Przygoński, Krzysztof, Terpiłowski, Konrad, Blicharz – Kania, Agata |
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| Zdroj: | In Food Chemistry 1 August 2024 448 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
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Full Text from ScienceDirect