Number of the records: 1
Effect of black cumin cake addition on the chemical composition, glycemic index, antioxidant activity, and cooking quality of durum wheat pasta
- 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
Number of the records: 1