Skrobia oporna jako składnik żywności: wartość odźywcza i właściwości fizjologiczne

• Autorzy: Cierpikowska M , Drywien M.
• Języki publikacji: PL

Słowa kluczowe

PL

wystepowanie; skrobia oporna; zywnosc; fizjologia czlowieka; wartosc odzywcza; skrobia; produkty spozywcze; wlasciwosci fizjologiczne; zywienie czlowieka

• Wydawca: -
• Czasopismo: Żywienie Człowieka i Metabolizm
• Rocznik: 1999
• Tom: 26
• Numer: 2
• Opis fizyczny: s.147-155,rys.,tab.,wykr.,bibliogr.

Twórcy

autor

Cierpikowska M

• Instytut Zywnosci i Zywienia, 02-903 Warszawa, ul.Powsinska 61-63

autor

Drywien M.

Bibliografia

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