Thermal processing of pasta enriched with black locust flowers affect quality, phenolics, and antioxidant activity - Publication - Bridge of Knowledge

Thermal processing of pasta enriched with black locust flowers affect quality, phenolics, and antioxidant activity

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Authors (7)

Przemysław Kowalczewski Dr inż.
Paulina Pauter
Krzysztof Smarzyński
Maria Różańska
Paweł Jeżowski
Krzysztof Dwiecki
Sylwia Mildner‐Szkudlarz

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Details

Category:: Magazine publication
Type:: Magazine publication
Published in:: JOURNAL OF FOOD PROCESSING AND PRESERVATION no. 43, edition 10,
ISSN: 0145-8892
ISSN:: 0145-8892
Publication year:: 2019
DOI:: Digital Object Identifier (open in new tab) 10.1111/jfpp.14106
Verified by:: No verification

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