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ORIGINAL ARTICLE

Intermittent Microwave-Vacuum Drying Effects on Pears
Onur Taskin, Ahmet Polat, Nazmi Izli, Baris Bulent Asik
Pol. J. Food Nutr. Sci. 2019;69(1):101–108
DOI: https://doi.org/10.31883/pjfns-2019-0010
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Effect of the Addition of Polysaccharide Hydrocolloids on Sensory Quality, Color Parameters, and Anthocyanin Stabilization in Cloudy Strawberry Beverages
Mirosława Teleszko, Paulina Nowicka, Aneta Wojdyło
DOI: https://doi.org/10.31883/pjfns-2019-0014
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Physical Properties of Buckwheat Water Biscuits Formulated from Fermented Flours by Selected Lactic Acid Bacteria
Małgorzata Wronkowska, Tomasz Jeliński, Anna Majkowska, Henryk Zieliński
Pol. J. Food Nutr. Sci. 2018;68(1):25–31
DOI: https://doi.org/10.1515/pjfns-2017-0027
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Characteristics of Selected Quality Traits of Novel Cultivars of Pumpkin (Cucurbita Maxima Duch.)
Joanna Niewczas, Marta Mitek, Aleksandra Korzeniewska, Katarzyna Niemirowicz-Szczytt
Pol. J. Food Nutr. Sci. 2014;64(2):101–107
DOI: https://doi.org/10.2478/pjfns-2013-0006
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Events
Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
PJFNS, 12.02.2019 - 31.08.2019
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