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.].
In: Molecules. -- ISSN 1420-3049. -- Vol. 27, iss. 19 (2022), art. no. 6342, [13] s.
Kategória EPCA do 2021:ADC
Kategória EPCA od 2022:V3
https://doi.org/10.3390/molecules27196342.

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