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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
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$a Effect of black cumin cake addition on the chemical composition, glycemic index, antioxidant activity, and cooking quality of durum wheat pasta / $c Ada Krawęcka ... [et al.] 300 $b tab. 504 $a Bibliografické odkazy 650 07
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$w spu_us_epca*099425 $t Molecules $x 1420-3049 $7 nnas $d Basel : Molecular Diversity Preservation International $g Vol. 27, iss. 19 (2022), art. no. 6342, [13] s. 856 4-
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Number of the records: 1