Gluten-free bread with an addition of freeze-dried red and purple potatoes as a source of phenolic compounds in gluten-free diet

Number of the records: 1

Title	Gluten-free bread with an addition of freeze-dried red and purple potatoes as a source of phenolic compounds in gluten-free diet / Dorota Gumal ... [et al.]
Author-s	Gumul, Dorota (Author)
	Ziobro, Rafal (Author)
	(Author)
	Ivanišová, Eva, ; SPUFBP07 (Author)
	Korus, Anna (Author)
	Árvay, Július, ; SPUFBP02 (Author)
	Tóth, Tomáš, ; SPUFBP02 (Author)
Description	ilustr., tab.
Notes	Bibliografické odkazy
In	International journal of food sciences & nutrition, 0963-7486, Vol. 68, no. 1 (2017). -- ISSN 0963-7486. -- Vol. 68, no. 1 (2017), s. 43-51
Category of Publication Activity	ADC
Subject-s	choroby ľudí bezlepková diéta lepok zemiaky chlieb fenoly
Country	Canada
Language	English
URL	http://dx.doi.org/10.1080/09637486.2016.1218445
Database	Agro-bibliography

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Number of the records: 1