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01097naa a2200253 i 4500 |
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acta64841 |
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20220808153739.0 |
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200319s2019 hu o 1|| zxx d |
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|a 978-963-306-702-4
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|a SZTE Egyetemi Kiadványok Repozitórium
|b hun
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| 041 |
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|a zxx
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| 100 |
1 |
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|a Stoin Daniela
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| 245 |
1 |
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|a Nutritional profile evaluation of the gluten-free bread obtained from flour mixtures with high nutritional value
|h [elektronikus dokumentum] /
|c Stoin Daniela
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| 260 |
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|c 2019
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| 300 |
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|a 245
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| 490 |
0 |
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|a Proceedings of the International Symposium on Analytical and Environmental Problems
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| 695 |
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|a Táplálkozástudomány - előadáskivonat, Gluténmentes - lisztkeverék - előadáskivonat
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| 700 |
0 |
1 |
|a Petrovich Lavrik Ilya
|e aut
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| 700 |
0 |
1 |
|a Călin Jianu
|e aut
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| 700 |
0 |
1 |
|a Velciov Ariana
|e aut
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| 700 |
0 |
1 |
|a Moigradean Diana
|e aut
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| 700 |
0 |
1 |
|a Popescu Sofia
|e aut
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| 710 |
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|a International Symposium on Analytical and Environmental Problems (25.) (2019) (Szeged)
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| 856 |
4 |
0 |
|u http://acta.bibl.u-szeged.hu/64841/1/proceedings_of_isaep_2019_245.pdf
|z Dokumentum-elérés
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