Nutritional and dietary value of gluten-free rolls enriched in amaranth flour

• Autorzy: Gambus H. , Pastuszka D. , Gambus F. , Wrona P. , Ziobro R. , Mickowska B. , Sikora M.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Journal of Pre-Clinical and Clinical Research
• Rocznik: 2010
• Tom: 04
• Numer: 2
• Opis fizyczny: p.126-130,ref.

Twórcy

autor

Gambus H.

• Department of Carbohydrate Technology, Agricultural University, Cracow, Poland

autor

Pastuszka D.

• Department of Carbohydrate Technology, Agricultural University, Cracow, Poland

autor

Gambus F.

• Department of Agricultural Chemistry, Agricultural University, Cracow, Poland

autor

Wrona P.

• Department of Carbohydrate Technology, Agricultural University, Cracow, Poland

autor

Ziobro R.

• Department of Carbohydrate Technology, Agricultural University, Cracow, Poland

autor

Mickowska B.

• Department of Carbohydrate Technology, Agricultural University, Cracow, Poland

autor

Sikora M.

• Department of Carbohydrate Technology, Agricultural University, Cracow, Poland

Uwagi

rekord w opracowaniu