Evaluation of Cereals and Pseudocereals Suitability for the Development of New Probiotic Foods

Monika Kocková, Monika Dilongová, Eva Hybenová, L’ubomír Valík
  • Journal of Chemistry, January 2013, Hindawi Publishing Corporation
  • DOI: 10.1155/2013/414303

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http://dx.doi.org/10.1155/2013/414303

The following have contributed to this page: prof. Ľubomír Valík