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Pasta with kiwiberry (Actinidia arguta): Effect on structure, quality, consumer acceptance, and changes in bioactivity during thermal treatment

  1. TitlePasta 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)
    Descriptionilustr.
    NotesPopis 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 ActivityADC
    Category of Publication ActivityV3
    Subject-s cestoviny funkčné potraviny kiwi obohatenie varenie vlastnosti
    CountrySwitzerland
    LanguageEnglish
    URLhttps://doi.org/10.3390/foods11162456
    DatabaseAgro-bibliography
Number of the records: 1  

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