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Page 1
Valorisation of Broccoli By-Products: Technological, Sensory and Flavour Properties of Durum Pasta Fortified with Broccoli Leaf Powder.
Molecules. 2022 Jul 22;27(15):4672. doi: 10.3390/molecules27154672.
Molecules. 2022.
PMID: 35897847
Free PMC article.
Broccoli by-products improve the nutraceutical potential of gluten-free mini sponge cakes.
Drabińska N, Ciska E, Szmatowicz B, Krupa-Kozak U.
Drabińska N, et al. Among authors: szmatowicz b.
Food Chem. 2018 Nov 30;267:170-177. doi: 10.1016/j.foodchem.2017.08.119. Epub 2017 Sep 13.
Food Chem. 2018.
PMID: 29934153
Free article.
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High-Quality Gluten-Free Sponge Cakes without Sucrose: Inulin-Type Fructans as Sugar Alternatives.
Krupa-Kozak U, Drabińska N, Rosell CM, Piłat B, Starowicz M, Jeliński T, Szmatowicz B.
Krupa-Kozak U, et al. Among authors: szmatowicz b.
Foods. 2020 Nov 25;9(12):1735. doi: 10.3390/foods9121735.
Foods. 2020.
PMID: 33255788
Free PMC article.
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