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    Evaluation of Cereals and Pseudocereals Suitability for the Development of New Probiotic Foods

    Evaluation of Cereals and Pseudocereals Suitability for the Development of New Probiotic Foods by Monika Kocková, Monika Dilongová, Eva Hybenová, L’ubomír Valík

    Published 2013-01-01
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