Tom 84 Nr 1 (2022)

Opublikowano February 16, 2022

Biotechnology and Food Science

Artykuły

Wafaa K. Bahgaat,Gamil E. Ibrahim,Ahmed M. S. Hussein

3-18

Effect of oggtt on physicochemical properties, antioxidant activity and volatile compounds of noodles

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Małgorzata Pluta,Robert Klewicki

19-32

Mass transport and changes in the saccharide profile during osmotic dehydration of apricot and chokeberry fruits

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Monika Kosmala,Katarzyna Ulańska

33-40

Stability of vitamin c and beta – carotene during the tomato paste lyophilization process the tomato paste lyophilization process

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Monika Witkowska,Krzysztof Śmiegielski

41-52

Thermal water – more than water!

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