Table of Contents Author Guidelines Submit a Manuscript
Journal of Chemistry
Volume 2013 (2013), Article ID 414303, 8 pages
http://dx.doi.org/10.1155/2013/414303
Research Article

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

Department of Nutrition and Food Assessment, Institute of Biochemistry, Nutrition and Health Protection, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, 812 37 Bratislava, Slovakia

Received 6 May 2013; Revised 2 July 2013; Accepted 23 July 2013

Academic Editor: Yiannis Kourkoutas

Copyright © 2013 Monika Kocková et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Monika Kocková, Monika Dilongová, Eva Hybenová, and L’ubomír Valík, “Evaluation of Cereals and Pseudocereals Suitability for the Development of New Probiotic Foods,” Journal of Chemistry, vol. 2013, Article ID 414303, 8 pages, 2013. doi:10.1155/2013/414303