- Effect of black cumin cake addition on the chemical composition, glyc…
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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

  1. Effect of black cumin cake addition on the chemical composition, glycemic index, antioxidant activity, and cooking quality of durum wheat pasta / Ada Krawęcka ... [et al.]. -- tab. -- Bibliografické odkazy. In: Molecules. -- ISSN 1420-3049. -- Vol. 27, iss. 19 (2022), art. no. 6342, [13] s. https://doi.org/10.3390/molecules27196342 cestoviny * obohacovanie potravín * funkčné potraviny * chemické zloženie * glykemický index * antioxidačná aktivita
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