Development and Nutritional Composition and Sensory Comparison Between Acceptance and Bread Traditional High Soy Protein and Soluble Prebiotic Fiber
| Autor: | Cadioli, Marianna G.B., Rodas, Maria A.B., Garbelotti, Maria L., Marciano, E., Taipina, Magda S. |
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| Zdroj: | In Procedia Food Science 2011 1:1980-1986 |
| Databáze: | ScienceDirect |
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