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Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences
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Volume 71's Reviewers Index
Our new Impact Factor and Cite Score
Editorial Policies
Peer Review Policy
For Reviewers
Research Ethics Policy
Plagiarism
Informed Consent Policy
Conflict of Interest Policy
Open Access Policy
Corrections, Retractions and Expressions of Concern
Advertising Policy
News
New IMPACT FACTOR
Volume 70 Authors' Index
Volume 70 Reviewers' Index
Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences
Our new CiteScore2020 from SCOPUS
June 2021 Issue has just been published
September 2021 issue has just been released
Volume 71's Reviewers Index
Our new Impact Factor and Cite Score
Author A. Yaseen
EFFECT OF PECTIN AND α-AMYLASE ON THE MICROSTRUCTURE AND STALING OF BREAD
Pol. J. Food Nutr. Sci. 2001;51(4):19–25
INFLUENCE OF PROCESS VARIABLES AND INGREDIENT COMBINATIONS ON EXTRUSION-FORMED BAKED SNACK
Pol. J. Food Nutr. Sci. 1999;49(3):101–108
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