Low-Field NMR study of shortcake biscuits with cricket powder, and their nutritional and physical characteristics
K Smarzyński, P Sarbak, PŁ Kowalczewski… - Molecules, 2021 - mdpi.com
The growing human population renders challenges for the future supply of food products
with high nutritional value. Here, we enhanced the functional and nutritional value of …
with high nutritional value. Here, we enhanced the functional and nutritional value of …
[PDF][PDF] Róza nska
P Sarbak, PŁ Kowalczewski - Molecules, 2021 - academia.edu
The growing human population renders challenges for the future supply of food products
with high nutritional value. Here, we enhanced the functional and nutritional value of …
with high nutritional value. Here, we enhanced the functional and nutritional value of …
LF NMR STUDIES OF MICROWAVE MODIFIED STARCH WITCH LYSOZYME.
K WALKOWIAK, Ł MASEWICZ… - Science, Nature …, 2018 - search.ebscohost.com
Background. This article presents the results of novel research focusing on the influence of
the power of the electromagnetic wave on changes in starch-water interactions in potato …
the power of the electromagnetic wave on changes in starch-water interactions in potato …
LF NMR studies of microwave modified starch with lysozyme
Ł Masewicz, HM Baranowska - Nauka Przyroda Technologie - npt.up-poznan.net
Wstęp. W artykule przedstawiono wyniki nowatorskich badań dotyczących wpływu mocy fali
elektromagnetycznej na zmiany interakcji skrobia-woda w proszkach skrobi ziemniaczanej …
elektromagnetycznej na zmiany interakcji skrobia-woda w proszkach skrobi ziemniaczanej …