The Impact of Oyster Mushrooms (<i>Pleurotus ostreatus</i>) on the Baking Quality of Rye Flour and Nutrition Composition and Antioxidant Potential of Rye Bread od Sylwia Stępniewska, Agnieszka Salamon, Grażyna Cacak-Pietrzak, Małgorzata Piecyk, Hanna Kowalska

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Assessment of the Possibility of Using Sugar Beet Pulp with Molasses as By-Product for Enriching Flour and Production of Bread with Pro-Health Properties od Agnieszka Salamon, Anna Szafrańska, Andrzej Baryga, Anna Diowksz, Krystyna Szymczyk, Hanna Kowalska

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Analysis of the Correlation of Microstructure, Instrumental Texture, and Consumer Acceptance of Shortbread Biscuits with Selected Sweeteners and Fibre od Agata Marzec, Alicja Stępień, Agnieszka Goclik, Hanna Kowalska, Jolanta Kowalska, Agnieszka Salamon

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Shaping the Physicochemical and Health-Promoting Properties of Carrot Snacks Produced by Microwave-Vacuum Drying with Preliminary Thermal and Enriching Treatment od Anna Ignaczak, Łukasz Woźniak, Agnieszka Salamon, Justyna Szczepańska-Stolarczyk, Urszula Trych, Małgorzata Chobot, Jolanta Kowalska, Hanna Kowalska

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Effect of Genotype and Environment on Yield and Technological and Nutrition Traits on Winter Rye Grain from Organic Production od Sylwia Stępniewska, Grażyna Cacak-Pietrzak, Anna Fraś, Krzysztof Jończyk, Marcin Studnicki, Magdalena Wiśniewska, Marlena Gzowska, Agnieszka Salamon

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