The influence of gluten-free bakery products consumption on selected anthropometric parameters
<p class="PotText" style="line-height: 115%;">The aim of the study was to evaluate the effect of a short-term consumption (six weeks) of gluten-free bakery products on the anthropometric parameters. The study group was composed of volunteers from the general population and...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2017-01-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/861 |