Study on the Incorporation of Oat and Yeast β-Glucan into Shortbread Biscuits as a Basis for Designing Healthier and High Quality Food Products
Zbikowska, Anna, Kowalska, Malgorzata, Zbikowska, Katarzyna, Onacik-Gür, Sylwia, Łempicka, Urszula, Turek, Paweł
Published in Molecules (Basel, Switzerland) (18.02.2022)
Published in Molecules (Basel, Switzerland) (18.02.2022)
Get full text
Journal Article