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Impact of Incorporating Dried Chaga Mushroom (Inonotus obliquus) into Gluten-Free Bread on Its Antioxidant and Sensory Characteristics
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$a Impact of Incorporating Dried Chaga Mushroom (Inonotus obliquus) into Gluten-Free Bread on Its Antioxidant and Sensory Characteristics $h [elektronický zdroj] / $c Zbigniew Kobus ... [et al.] 300 $b ilustr. 500 $a Popis urobený 28.8.2024 500 $a Vydané v rámci projektu BPN/BSK/2023/1/00002, Edible insects, flowers and mushrooms—prospective raw materials in the development of healthy foods for the future (the international project between Poland and Slovakia). 504 $a Bibliografické odkazy 538 $a Spôsob prístupu: World Wide Web 650 07
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$w spu_us_epca*099425 $t Molecules $x 1420-3049 $7 nnas $d Basel : Molecular Diversity Preservation International $g Vol. 29, no. 16 (2024), art. no. 3901 [15] s. 856 4-
$u https://doi.org/10.3390/molecules29163801
Number of the records: 1