The Influence of Arabinoxylan on the Properties of Sourdough Wheat Bread by Angelika Bieniek, Krzysztof Buksa

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Properties and Functionality of Cereal Non-Starch Polysaccharides in Breadmaking by Angelika Bieniek, Krzysztof Buksa

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The Influence of Arabinoxylans on the Properties of Wheat Bread Baked Using the Postponed Baking Method by Angelika Bieniek, Krzysztof Buksa

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Phenolic Compounds and Antioxidant Status of Cookies Supplemented with Apple Pomace by Marek Kruczek, Dorota Gumul, Anna Korus, Krzysztof Buksa, Rafał Ziobro

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MOLECULAR PROPERTIES OF SELECTED POLYSACCHARIDES DETERMINED BY SEC CHROMATOGRAPHY AND THEIR IMPACT ON WATER ABSORPTION OF WHEAT FLOUR by Krzysztof Buksa, Halina Gambuś, Tatiana Bojňanská, Eva Ivanišová, Marián Tokár

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Effect of Long-Term Potato Starch Retention with Citric Acid on Its Properties by Małgorzata Kapelko-Żeberska, Marta Meisel, Krzysztof Buksa, Artur Gryszkin, Antoni Szumny, Bogna Latacz, Bartosz Raszewski, Tomasz Zięba

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Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour by Jakub Boreczek, Dorota Litwinek, Joanna Żylińska‐Urban, Dariusz Izak, Krzysztof Buksa, Jan Gawor, Robert Gromadka, Jacek Karol Bardowski, Magdalena Kowalczyk

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