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    Influence of Ultrasound on the Rheological Properties, Color, Carotenoid Content, and Other Physical Characteristics of Carrot Puree

    Influence of Ultrasound on the Rheological Properties, Color, Carotenoid Content, and Other Physical Characteristics of Carrot Puree by Emilia Janiszewska-Turak, Iwona Sitkiewicz, Monika Janowicz

    Published 2024-11-01
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  2. 2
    The Nutritional Profile of Root Vegetables Through Spontaneous Fermentation with Apples: Amino Acid Composition and Microbial Dynamics

    The Nutritional Profile of Root Vegetables Through Spontaneous Fermentation with Apples: Amino Acid Composition and Microbial Dynamics by Iwona Gientka, Alicja Synowiec, Katarzyna Pobiega, Patrycja Staniszewska, Joanna Perkowska, Marcelina Procyk, Bartosz Igor Pokrywczyński, Monika Janowicz

    Published 2025-02-01
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