Number of the records: 1  

Effect of black cumin cake addition on the chemical composition, glycemic index, antioxidant activity, and cooking quality of durum wheat pasta

  1. TitleEffect 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)
    Descriptiontab.
    NotesBibliografické odkazy
    In Molecules. -- ISSN 1420-3049. -- Vol. 27, iss. 19 (2022), art. no. 6342, [13] s.
    Category of Publication ActivityADC
    Category of Publication ActivityV3
    Subject-s cestoviny obohacovanie potravín funkčné potraviny chemické zloženie glykemický index antioxidačná aktivita
    CountrySwitzerland
    LanguageEnglish
    URLhttps://doi.org/10.3390/molecules27196342
    DatabaseAgro-bibliography
Number of the records: 1  

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