Archive
1/2013 vol. 63
Protein Quality of Traditional Rye Breads and Ginger Cakes as Affected by the Incorporation of Flour with Different Extraction Rates
Pol. J. Food Nutr. Sci. 2013;63(1):5–10
Effect of Wheat Flour Supplemented with Barely and/or Corn Flour on Balady Bread Quality
Pol. J. Food Nutr. Sci. 2013;63(1):11–18
Effect of Brewer’s Spent Grain Addition on Properties of Corn Extrudates with an Increased Dietary Fibre Content
Pol. J. Food Nutr. Sci. 2013;63(1):19–24
Mathematical Modeling on Hot Air Drying of Thin Layer Fresh Tilapia Fillets
Pol. J. Food Nutr. Sci. 2013;63(1):25–34
Peanut Allergenicity and Cross-Reactivity with Pea Proteins in the In Vivo Model
Pol. J. Food Nutr. Sci. 2013;63(1):35–42
Consumers’ Interests in Sweets with Health-Promoting Properties and Their Selected Determinants
Pol. J. Food Nutr. Sci. 2013;63(1):43–48
Rapid High Performance Thin Layer Chromatographic Method for Quantitation of Catechin from Extracts of Cashew Leaves- a Short Report
Pol. J. Food Nutr. Sci. 2013;63(1):49–54
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Digitalization of scientific manuscripts published in PJFNS quarterly to enable open access to them in the Internet – task financed under the agreement no. 607/P-DUN/2019 from funds of the Minister of Science and Higher Education intended for science dissemination activities.
Utrzymanie procedur zabezpieczających oryginalność artykułów naukowych publikowanych w kwartalniku PJFNS - zadanie finansowane w ramach umowy 607/P-DUN/2019 ze środków Ministra Nauki i Szkolnictwa Wyższego przeznaczonych na działalność upowszechniającą naukę.
Maintenance of procedures assuring originality of scientific manuscripts published in PJFNS quarterly – task financed under the agreement no. 607/P-DUN/2019 from funds of the Minister of Science and Higher Education intended for science dissemination activities.