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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
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September 2023 issue has just been published
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
Our new CiteScore2022 from SCOPUS
September 2023 issue has just been published
Keyword hardness
Physical Properties of Buckwheat Water Biscuits Formulated from Fermented Flours by Selected Lactic Acid Bacteria
Pol. J. Food Nutr. Sci. 2018;68(1):25–31
PHYSICAL PROPERTIES OF SELECTED LEGUME SEEDS AS INDICATORS OF TECHNOLOGICAL SUITABILITY OF SMALL-SEED BROAD BEAN.
Pol. J. Food Nutr. Sci. 2003;53(2):9–13
COMPARISON OF MICROSTRUCTURE OF VITREOUS AND MEALY KERNELS OF HARD AND SOFT WHEAT.
Pol. J. Food Nutr. Sci. 1999;49(4):3–15
RELATIONSHIPS BETWEEN PROCESSING CONDITIONS, MECHANICAL AND TEXTURAL PROPERTIES OF COOKED LENTILS
Pol. J. Food Nutr. Sci. 1998;48(4):693–700
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