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Page 1
Evaluation of bioactive compounds, volatile compounds, drying process kinetics and selected physical properties of vacuum impregnation celery dried by different methods.
Food Chem. 2023 Jul 1;413:135490. doi: 10.1016/j.foodchem.2023.135490. Epub 2023 Feb 10.
Food Chem. 2023.
PMID: 36804740
Free article.
Physicochemical and Quality Properties of Dried Courgette Slices: Impact of Vacuum Impregnation and Drying Methods.
Kręcisz M, Stępień B, Pasławska M, Popłoński J, Dulak K.
Kręcisz M, et al.
Molecules. 2021 Jul 29;26(15):4597. doi: 10.3390/molecules26154597.
Molecules. 2021.
PMID: 34361748
Free PMC article.
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The Influence of the Vacuum Impregnation, Beetroot Juice, and Various Drying Methods on Selected Properties of Courgette and Broccoli Snacks.
Kręcisz M, Stępień B, Łyczko J, Kamiński P.
Kręcisz M, et al.
Foods. 2023 Nov 28;12(23):4294. doi: 10.3390/foods12234294.
Foods. 2023.
PMID: 38231696
Free PMC article.
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Evaluation of selected properties of gluten-free instant gruels processed under various extrusion-cook- ing conditions.
Kręcisz M, Wójtowicz A.
Kręcisz M, et al.
Acta Sci Pol Technol Aliment. 2017 Apr-Jun;16(2):135-147. doi: 10.17306/J.AFS.0459.
Acta Sci Pol Technol Aliment. 2017.
PMID: 28703954
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