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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.
Afiliación
  • 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 en En | MEDLINE | ID: mdl-31480598
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Prognostic_studies Idioma: En Revista: Foods Año: 2019 Tipo del documento: Article País de afiliación: Polonia Pais de publicación: Suiza
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Prognostic_studies Idioma: En Revista: Foods Año: 2019 Tipo del documento: Article País de afiliación: Polonia Pais de publicación: Suiza