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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| Autori principali: | , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
National Institute of Public Health - National Institute of Hygiene
2024-04-01
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| Serie: | Roczniki Panstwowego Zakladu Higieny |
| Soggetti: | |
| Accesso online: | http://wydawnictwa.pzh.gov.pl/roczniki_pzh/evaluation-of-lipoproteins-and-high-sensitivity-crp-in-consumers-of-bakery-products?lang=pl |
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