'OBWARZANEK KRAKOWSKI' AS A TRADITIONAL FOOD by Joanna Sobolewska-Zielińska, Dorota Gałkowska

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Quality Characteristics of Novel Pasta Enriched with Non-Extruded and Extruded Blackcurrant Pomace by Dorota Gałkowska, Teresa Witczak, Karolina Pycia

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Chemically Modified Starches as Food Additives by Dorota Gałkowska, Kamila Kapuśniak, Lesław Juszczak

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Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough—Evaluation of Thermal and Rheological Properties by Dorota Gałkowska, Teresa Witczak, Mariusz Witczak

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PHYSICOCHEMICAL QUALITY OF SELECTED STRAWBERRY JAMS WITH FRUCTOSE by Weronika Prochwicz Zagórska, Teresa Fortuna, Dorota Gałkowska

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Effect of Prebiotic Polysaccharides on the Rheological Properties of Reduced Sugar Potato Starch Based Desserts by Dorota Gałkowska, Monika Południak, Mariusz Witczak, Lesław Juszczak

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THE INFLUENCE OF STORAGE CONDITIONS OF CANDIED FRUITS ENRICHED WITH VITAMIN C BY DIFFERENT METHODS ON ITS CONTENT by Agata Wypchoł, Irena Bojdo Tomasiak, Teresa Fortuna, Dorota Gałkowska, Sławomir Pietrzyk

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Physicochemical and Functional Properties and Storage Stability of Chitosan–Starch Films Containing Micellar Nano/Microstructures with Turmeric and Hibiscus Extracts by Liliana Woszczak, Karen Khachatryan, Magdalena Krystyjan, Teresa Witczak, Mariusz Witczak, Dorota Gałkowska, Małgorzata Makarewicz, Gohar Khachatryan

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