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Relation between the Recipe of Yeast Dough Dishes and Their Glycaemic Indices and Loads.
Raczkowska, Ewa; Lozna, Karolina; Bienkiewicz, Maciej; Jurczok, Karolina; Bronkowska, Monika.
Afiliação
  • Raczkowska E; Department of Human Nutrition, Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, Poland. ewa.raczkowska@upwr.edu.pl.
  • Lozna K; Department of Human Nutrition, Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, Poland.
  • Bienkiewicz M; Department of Human Nutrition, Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, Poland.
  • Jurczok K; Department of Human Nutrition, Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, Poland.
  • Bronkowska M; Department of Human Nutrition, Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, Poland.
Foods ; 8(9)2019 Sep 01.
Article em En | MEDLINE | ID: mdl-31480598
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Revista: Foods Ano de publicação: 2019 Tipo de documento: Article País de afiliação: Polônia País de publicação: Suíça
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Revista: Foods Ano de publicação: 2019 Tipo de documento: Article País de afiliação: Polônia País de publicação: Suíça