Valorisation of Broccoli By-Products: Technological, Sensory and Flavour Properties of Durum Pasta Fortified with Broccoli Leaf Powder

por Drabińska, Natalia, Nogueira, Mariana, Szmatowicz, Beata
Publicado 2022

High-Quality Gluten-Free Sponge Cakes without Sucrose: Inulin-Type Fructans as Sugar Alternatives

por Krupa-Kozak, Urszula, Drabińska, Natalia, Rosell, Cristina M., Piłat, Beata, Starowicz, Małgorzata, Jeliński, Tomasz, Szmatowicz, Beata
Publicado 2020