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

  1. KRAWĘCKA, Ada et al. Effect of black cumin cake addition on the chemical composition, glycemic index, antioxidant activity, and cooking quality of durum wheat pasta. In Molecules. ISSN 1420-3049, 2022, vol. 27, iss. 19, art. no. 6342, [13] s. Available on Internet:<https://doi.org/10.3390/molecules27196342> Indexované v: CCC, WoS, SCOPUS
Number of the records: 1  

  This site uses cookies to make them easier to browse. Learn more about how we use cookies.