Thermal processing of pasta enriched with black locust flowers affect quality, phenolics, and antioxidant activity
Kowalczewski, Przemysław Łukasz, Pauter, Paulina, Smarzyński, Krzysztof, Różańska, Maria Barbara, Jeżowski, Paweł, Dwiecki, Krzysztof, Mildner‐Szkudlarz, SylwiaJournal:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.14106
Date:
July, 2019
File:
PDF, 984 KB
2019