Effects of Extruded Sugar Beet Pulp By-Product on Bioactive Composition, Antioxidant Activity, and Quality of Classic and High-Protein Gluten-Free Pasta

Marek Kruczek, Dorota Gumul, Karolina Miśkiewicz, Justyna Rosicka-Kaczmarek, Gabriela Cedzyńska, Karolina Pająk, Katarzyna Szary-Sworst

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DOI: 10.3390/molecules31152650
Published: 2026-07-29
Container: Molecules
Publisher: MDPI AG
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3390/molecules31152650,
  title = {Effects of Extruded Sugar Beet Pulp By-Product on Bioactive Composition, Antioxidant Activity, and Quality of Classic and High-Protein Gluten-Free Pasta},
  author = {Marek Kruczek and Dorota Gumul and Karolina Miśkiewicz and Justyna Rosicka-Kaczmarek and Gabriela Cedzyńska and Karolina Pająk and Katarzyna Szary-Sworst},
  year = {2026},
  journal = {Molecules},
  doi = {10.3390/molecules31152650},
  url = {https://doi.org/10.3390/molecules31152650}
}

RIS

TY  - JOUR
TI  - Effects of Extruded Sugar Beet Pulp By-Product on Bioactive Composition, Antioxidant Activity, and Quality of Classic and High-Protein Gluten-Free Pasta
AU  - Marek Kruczek
AU  - Dorota Gumul
AU  - Karolina Miśkiewicz
AU  - Justyna Rosicka-Kaczmarek
AU  - Gabriela Cedzyńska
AU  - Karolina Pająk
AU  - Katarzyna Szary-Sworst
PY  - 2026
JO  - Molecules
DO  - 10.3390/molecules31152650
UR  - https://doi.org/10.3390/molecules31152650
ER  -

APA

Kruczek, M., Gumul, D., Miśkiewicz, K., Rosicka-Kaczmarek, J., Cedzyńska, G., Pająk, K., & Szary-Sworst, K. (2026). Effects of Extruded Sugar Beet Pulp By-Product on Bioactive Composition, Antioxidant Activity, and Quality of Classic and High-Protein Gluten-Free Pasta. Molecules. https://doi.org/10.3390/molecules31152650

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crossref · retrieved 2026-09-26T05:56:05.766Z