Showing 1 - 3 results of 3 for search 'M. Soral-Śmietana', query time: 0.02s Refine Results
  1. 1
    Chemically Modified Potato Starch as a Source of Nutritional and Non-nutritional Components

    Chemically Modified Potato Starch as a Source of Nutritional and Non-nutritional Components by M. Wronkowska, U. Krupa-Kozak, M Soral-Śmietana

    Published 2009-06-01
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    Article
  2. 2
    The Improvement of Sensory Quality and Texture Properties of Gluten Free Bread Fortified with Ca

    The Improvement of Sensory Quality and Texture Properties of Gluten Free Bread Fortified with Ca by U. Krupa-Kozak, M. Wronkowska, M. Soral-Śmietana, A. Troszyńska, J. Sadowska

    Published 2009-06-01
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    Article
  3. 3
    Influence of the Addition of Buckwheat Flour on Gluten Free Bread Quality and Antioxidant Capacity

    Influence of the Addition of Buckwheat Flour on Gluten Free Bread Quality and Antioxidant Capacity by M. Wronkowska, D. Szawara-Nowak, D. Zielińska, A. Troszyńska, M. Soral-Śmietana

    Published 2009-06-01
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