Effect of drying and broccoli leaves incorporation on the nutritional quality of durum wheat pasta

• Autorzy: Drabinska N. , Nogueira M. , Ciska E. , Jelen H.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2022
• Tom: 72
• Numer: 3
• Opis fizyczny: p.273-285,fig.,ref.

Twórcy

autor

Drabinska N.

• Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10, 10–748 Olsztyn, Poland
• Food Volatilomics and Sensomics Group, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 28, 60–637 Poznań, Poland

autor

Nogueira M.

• Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10, 10–748 Olsztyn, Poland
• Faculty of Biotechnology, Universidade Católica Portuguesa, Porto, Portugal

autor

Ciska E.

• Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10, 10–748 Olsztyn, Poland

autor

Jelen H.

• Food Volatilomics and Sensomics Group, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 28, 60–637 Poznań, Poland

Identyfikatory

DOI

10.31883/pjfns/152070