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Pasta with kiwiberry (Actinidia arguta): Effect on structure, quality, consumer acceptance, and changes in bioactivity during thermal treatment
Title Pasta with kiwiberry (Actinidia arguta): Effect on structure, quality, consumer acceptance, and changes in bioactivity during thermal treatment [elektronický zdroj] / Agata Osoś ... [et al.] Author-s Osoś, Agata (Author) Jankowska, Patrycja (Author) Drożdżyńska, Agnieszka (Author) Różańska, Maria Barbara (Author) Baranowska, Hanna Maria (Author) Ruszkowska, Millena (Author) Kačániová, Miroslava, ; SPUFZK32 (Author) Tomkowiak, Agnieszka (Author) Kieliszek, Marek (Author) Kowalczewski, Przemysław Łukasz (Author) Description ilustr. Notes Popis urobený 14.11. 2022 . Bibliografické odkazy . Spôsob prístupu: World Wide Web In Foods [Online]. -- ISSN 2304-8158. -- Vol. 11, iss. 16 (2022), art. no. 2456, [16 s.] Category of Publication Activity ADC Category of Publication Activity V3 Subject-s cestoviny funkčné potraviny kiwi obohatenie varenie vlastnosti Country Switzerland Language English URL https://doi.org/10.3390/foods11162456 Database Agro-bibliography
Number of the records: 1