Volume 11
Issue 4/volume11
Food Science and Technology
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Available Online: http://www.ejpau.media.pl/volume11/issue4/volume11/art-04.html
TECHNOLOGICAL AND NUTRITIONAL ASPECTS OF UTILISATION OF TRITICALE FOR EXTRUDED FOOD PRODUCTION
Aleksandra Marciniak, Wiktor Obuchowski, Agnieszka Makowska
Institute of Food Technology of Plant Origin,
University of Life Sciences in Poznań, Poland
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Key words:
triticale, polyphenol content, antioxidant activity, extrusion, soluble dietary fiber, farinograph characteristics.
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Aleksandra Marciniak
Institute of Food Technology of Plant Origin,
University of Life Sciences in Poznań, Poland
Wojska Polskiego 31, 60-624 Poznań, Poland
Phone: (+48 61) 8487271
Wiktor Obuchowski
Institute of Food Technology of Plant Origin,
University of Life Sciences in Poznań, Poland
Wojska Polskiego 31, 60-624 Poznań, Poland
Phone: (+48 61) 8487271
email: obuchows@au.poznan.pl
Agnieszka Makowska
Institute of Food Technology of Plant Origin,
University of Life Sciences in Poznań, Poland
Wojska Polskiego 31, 60-624 Poznań, Poland
Phone: (+48 61) 8487271
Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.