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Faculty of Food Technology and Biotechnology, Food Technology and Biotechnology, 1(54), 2016

DOI: 10.17113/ftb.54.01.16.4106

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Non-Alcoholic Beverages from Fermented Cereals with Increased Oligosaccharide Content

Journal article published in 2016 by Loreta Basinskiene, Grazina Juodeikiene, Daiva Vidmantiene, Maija Tenkanen ORCID, Tomas Makaravicius, Elena Bartkiene
This paper is made freely available by the publisher.
This paper is made freely available by the publisher.

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