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Impact of Incorporating Dried Chaga Mushroom (Inonotus obliquus) into Gluten-Free Bread on Its Antioxidant and Sensory Characteristics
Title Impact of Incorporating Dried Chaga Mushroom (Inonotus obliquus) into Gluten-Free Bread on Its Antioxidant and Sensory Characteristics [elektronický zdroj] / Zbigniew Kobus ... [et al.] Author-s Kobus, Zbigniew (Author) Krzywicka, Monika (Author) Blicharz-Kania, Agata (Author) Bosacka, Alicja (Author) Pecyna, Anna (Author) Ivanišová, Eva, ; SPUFBP32 (Author) Kozłowicz, Katarzyna (Author) Kováčiková, Eva, ; SPUPRA15 (Author) Description ilustr. Notes Popis urobený 28.8.2024. Vydané v rámci projektu BPN/BSK/2023/1/00002, Edible insects, flowers and mushrooms—prospective raw materials in the development of healthy foods for the future (the international project between Poland and Slovakia). . Bibliografické odkazy . Spôsob prístupu: World Wide Web In Molecules. -- ISSN 1420-3049. -- Vol. 29, no. 16 (2024), art. no. 3901 [15] s. Category of Publication Activity ADE Category of Publication Activity V3 Subject-s ryšavec šikmý bezlepkové potraviny antioxidačná aktivita polyfenoly látky bioaktívne senzorické analýzy Country United Kingdom Language English URL https://doi.org/10.3390/molecules29163801 Database Agro-bibliography
Number of the records: 1