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Publications by Krzysztof Różyło

Wheat Bread With Pumpkin (Cucurbita Maxima L.) Pulp as a Functional Food Product

Food Technology and Biotechnology

Chemical Engineering

Manufacturing Engineering

English

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Pumpkin Seeds (Cucurbita Maxima). A Review of Functional Attributes and By-Products

Revista Chilena de Nutricion

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Modelling the Kinetics of Peroxidase Inactivation, Colour and Texture Changes of Pumpkin (Cucurbita Maxima L.) During Blanching

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Comparative Studies on Anthelmintic Potential of Cucurbita Maxima (Pumpkin) Seeds and Carica Papaya (Papaya) Seeds

International Journal of Research in Ayurveda and Pharmacy

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Protective Effect of Ethanolic Extract of Cucurbita Maxima (PUMPKIN) Leaf on Acetaminophen-Induced Acute Liver Toxicity

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Bee Bread as a Functional Product: Chemical Composition and Bioactive Properties

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Bread Towards Functional Food: An Overview

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Comparative Study on Nutrient Contents in the Different Parts of Indigenous and Hybrid Varieties of Pumpkin (Cucurbita Maxima Linn.)

Multidisciplinary

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SHANDAWEEL 1: A NEW BREAD WHEAT(Triticum Aestivum L.) CULTIVAR

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Changes in Sugar Metabolism Enzyme Activities in Cultivars of Two Pumpkin Species (Cucurbita Maxima and C. Moschata) During Fruit Development

Engei Gakkai zasshi

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