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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
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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
Keyword extrusion-cooking
ORIGINAL ARTICLE
Effect of Composition and Processing Conditions on Selected Properties of Potato-Based Pellets and Microwave-Expanded Snacks Supplemented with Fresh Beetroot Pulp
Pol. J. Food Nutr. Sci. 2021;71(2):211–236
Influence of Buckwheat Addition on Physical Properties, Texture and Sensory Characteristics of Extruded Corn Snacks
Pol. J. Food Nutr. Sci. 2013;63(4):239–244
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
EFFECT OF WHEAT BRAN ADDITION AND SCREW SPEED ON MICROSTRUCTURE AND TEXTURAL CHARACTERISTICS OF COMMON WHEAT PRECOOKED PASTA-LIKE PRODUCTS
Pol. J. Food Nutr. Sci. 2011;61(2):101–107
EXTRUSION-COOKING OF WHEAT FLOUR AND SELECTED PROPERTIES OF THE EXTRUDATES.
Pol. J. Food Nutr. Sci. 1998;48(2):201–208
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