Enhancing Beef Meat Emulsion: The Role of Banana Peel Albedo Powder.
- Published in:
- Polish Journal of Food & Nutrition Sciences, 2025, v. 75, n. 2, p. 159, doi. 10.31883/pjfns/204727
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- Publication type:
- Article
Works matching IS 12300322 AND DT 2025 AND VI 75 AND IP 2
Results: 8
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Physicochemical Properties, Sensory Profile, and Emotional Perception of Unpolished Organic Rice.
- Published in:
- Polish Journal of Food & Nutrition Sciences, 2025, v. 75, n. 2, p. 144, doi. 10.31883/pjfns/203936
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- Article
3
Egg Roll Cookies with Non-Itchy Taro (Colocasia esculanta var. Febi521) Flour Prolong Satiation.
- Published in:
- Polish Journal of Food & Nutrition Sciences, 2025, v. 75, n. 2, p. 135, doi. 10.31883/pjfns/203705
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- Publication type:
- Article
4
Use of High-Protein Milk Preparations in the Production of Probiotic Fresh Cheeses.
- Published in:
- Polish Journal of Food & Nutrition Sciences, 2025, v. 75, n. 2, p. 119, doi. 10.31883/pjfns/203483
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- Publication type:
- Article
5
Changes in the Quality of Dried Vacuum-Infused Strawberries Enriched with Encapsulated Pomegranate Peel Extract During Storage.
- Published in:
- Polish Journal of Food & Nutrition Sciences, 2025, v. 75, n. 2, p. 184, doi. 10.31883/pjfns/204687
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- Publication type:
- Article
6
Evaluation of the Physicochemical, Antioxidant and Sensory Properties of Wheat Bread with Partial Substitution of Wheat Flour with Cordyceps sinensis Powder.
- Published in:
- Polish Journal of Food & Nutrition Sciences, 2025, v. 75, n. 2, p. 170, doi. 10.31883/pjfns/205435
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- Publication type:
- Article
7
Effects of Carob Flour on Volume, Color, Texture, Sensory Properties, Antioxidant Profile, and Nutritional Quality of Gluten-Free Corn Cake with Buffalo Cream.
- Published in:
- Polish Journal of Food & Nutrition Sciences, 2025, v. 75, n. 2, p. 108, doi. 10.31883/pjfns/203617
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- Publication type:
- Article
8
Effect of Germination Time on the Content of Nutritional and Bioactive Compounds of Chenopodium quinoa Wild. Seeds Cultivated in Eastern Morocco.
- Published in:
- Polish Journal of Food & Nutrition Sciences, 2025, v. 75, n. 2, p. 97, doi. 10.31883/pjfns/203331
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- Publication type:
- Article