Open AccessChemical and nutritional characteristics of high-fibre rye milling fractions [pdf]
Author(s) -
Piotr Kołodziejczyk,
Agnieszka Makowska,
Barbara Pospieszna,
J. Michniewicz,
Hanna Paschke
Publication year - 2018
Publication title -
acta scientiarum polonorum technologia alimentaria
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.366
H-Index - 25
eISSN - 1898-9594
pISSN - 1644-0730
DOI - 10.17306/j.afs.2018.0559
Subject(s) - food science , chemistry , business
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