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Effect of black cumin cake addition on the chemical composition, glycemic index, antioxidant activity, and cooking quality of durum wheat pasta
Title Effect of black cumin cake addition on the chemical composition, glycemic index, antioxidant activity, and cooking quality of durum wheat pasta / Ada Krawęcka ... [et al.] Author-s Krawęcka, Ada (Author) Sobota, Aldona (Author) Ivanišová, Eva, ; SPUFBP32 (Author) Harangozo, Ľuboš, ; SPUFBP32 (Author) Šimora, Veronika, ; SPUPRA15 (Author) Zielińska, Ewelina (Author) Blicharz-Kania, Agata (Author) Zdybel, Beata (Author) Mildner-Szkudlarz, Sylwia (Author) Description tab. Notes Bibliografické odkazy In Molecules. -- ISSN 1420-3049. -- Vol. 27, iss. 19 (2022), art. no. 6342, [13] s. Category of Publication Activity ADC Category of Publication Activity V3 Subject-s cestoviny obohacovanie potravín funkčné potraviny chemické zloženie glykemický index antioxidačná aktivita Country Switzerland Language English URL https://doi.org/10.3390/molecules27196342 Database Agro-bibliography
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