Evaluation of lipoproteins and high sensitivity crp in consumers of bakery products
Background. In recent years, a wider range of bakery products with a lower glycaemic response can be observed in the food industry. This contributes to the provision of a wider range of cereal bakery products. The gradual increase in the consumption of brown bread is significant, but despite this, w...
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| Main Authors: | , , , |
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| Format: | Book |
| Published: |
National Institute of Public Health - National Institute of Hygiene,
2024-04-01T00:00:00Z.
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Internet
Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |