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  1. 1
    Pasta with Kiwiberry (<i>Actinidia arguta</i>): Effect on Structure, Quality, Consumer Acceptance, and Changes in Bioactivity during Thermal Treatment

    Pasta with Kiwiberry (<i>Actinidia arguta</i>): Effect on Structure, Quality, Consumer Acceptance, and Changes in Bioactivity during Thermal Treatment by Agata Osoś, Patrycja Jankowska, Agnieszka Drożdżyńska, Maria Barbara Różańska, Róża Biegańska-Marecik, Hanna Maria Baranowska, Millena Ruszkowska, Miroslava Kačániová, Agnieszka Tomkowiak, Marek Kieliszek, Przemysław Łukasz Kowalczewski

    Published 2022-08-01
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  2. 2
    Insight into the Gluten-Free Dough and Bread Properties Obtained from Extruded Rice Flour: Physicochemical, Mechanical, and Molecular Studies

    Insight into the Gluten-Free Dough and Bread Properties Obtained from Extruded Rice Flour: Physicochemical, Mechanical, and Molecular Studies by Maria Barbara Różańska, Patrycja Kokolus, Jakub Królak, Patrycja Jankowska, Agata Osoś, Magda Romanowska, Łukasz Szala, Przemysław Łukasz Kowalczewski, Jacek Lewandowicz, Łukasz Masewicz, Hanna Maria Baranowska, Sylwia Mildner-Szkudlarz

    Published 2023-03-01
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