Search results for: DIESTRY GERANIOLU

Search results for: DIESTRY GERANIOLU

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- Uniwersytet Przyrodniczy we Wrocławiu
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Determination of viscosity changes in dietary supplement solutions depending on temperature.
Open Research Data
open access
- S. Mania
- R. Tylingo
The rheological characteristics of dietary supplement solutions were made based on viscosity measurement using a Brookfield viscometer, using the LV SC4 - 18 spindle and a shear rate of 53 s-1 (Fig.1).
Fruit Pomace as a Component Shaping the Content of Bioactive Compounds and Nutritional, Health-Promoting (Anti-Diabetic and Antioxidant) of Shortcrust Pastries Sweetened with Sucrose and Erythritol
Open Research Data
restricted access
- E. Raczkowska
In this study, an attempt was made to develop shortcrust pastries containing different amounts of chokeberry, apple and blackcurrant pomace (0%, 10%, 30%, 50%), modulating their degree of sweetness via the application of sucrose or erythritol. The obtained products were assessed for their nutritional value (energy value, protein, fats, dietary fibre,...

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Search results for: DIESTRY GERANIOLU

Determination of viscosity changes in dietary supplement solutions depending on temperature.

Fruit Pomace as a Component Shaping the Content of Bioactive Compounds and Nutritional, Health-Promoting (Anti-Diabetic and Antioxidant) of Shortcrust Pastries Sweetened with Sucrose and Erythritol