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Impact of Incorporating Dried Chaga Mushroom (Inonotus obliquus) into Gluten-Free Bread on Its Antioxidant and Sensory Characteristics
- KOBUS, Zbigniew et al. Impact of Incorporating Dried Chaga Mushroom (Inonotus obliquus) into Gluten-Free Bread on Its Antioxidant and Sensory Characteristics. In Molecules. ISSN 1420-3049, 2024, vol. 29, no. 16, art. no. 3901 [15] s. Dostupné na internete:<https://doi.org/10.3390/molecules29163801> Indexované v: WoS, SCOPUS
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