Order Article Reprints

Naibaho J, Korzeniowska M, Wojdyło A, Figiel A, Yang B, Laaksonen O, Foste M, Vilu R, Viiard E. The Potential of Spent Barley as a Functional Food Ingredient: Study on the Comparison of Dietary Fiber and Bioactivity. Proceedings. 2021; 70(1):86. https://doi.org/10.3390/foods_2020-08486

Naibaho, Joncer, Małgorzata Korzeniowska, Aneta Wojdyło, Adam Figiel, Baoru Yang, Oskar Laaksonen, Maike Foste, Raivo Vilu, and Ene Viiard. 2021. "The Potential of Spent Barley as a Functional Food Ingredient: Study on the Comparison of Dietary Fiber and Bioactivity" Proceedings 70, no. 1: 86. https://doi.org/10.3390/foods_2020-08486

Naibaho, J., Korzeniowska, M., Wojdyło, A., Figiel, A., Yang, B., Laaksonen, O., Foste, M., Vilu, R., & Viiard, E. (2021). The Potential of Spent Barley as a Functional Food Ingredient: Study on the Comparison of Dietary Fiber and Bioactivity. Proceedings, 70(1), 86. https://doi.org/10.3390/foods_2020-08486