Pulp obtained after isolation of starch from red and purple potatoes (Solanum tuberosum L.)  as an innovative ingredient in the production of gluten-free bread. by Dorota Gumul, Jarosław Korus, Magdalena Surma, Rafał Ziobro

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Pulp from Colored Potatoes (<i>Solanum tuberosum</i> L.) as an Ingredient Enriching Dessert Cookies by Dorota Gumul, Rafał Ziobro, Jarosław Korus, Magdalena Surma

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Apple Pomace as a Source of Bioactive Polyphenol Compounds in Gluten-Free Breads by Dorota Gumul, Rafał Ziobro, Jarosław Korus, Marek Kruczek

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Retention of Antioxidants from Dried Carrot Pomace in Wheat Bread by Rafał Ziobro, Eva Ivanišová, Tatiana Bojňanská, Dorota Gumul

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Effect of Citrus Fiber on the Rheological Properties of Dough and Quality of the Gluten-Free Bread by Jarosław Korus, Lesław Juszczak, Mariusz Witczak, Rafał Ziobro

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Pulp obtained after isolation of starch from red and purple potatoes (Solanum tuberosum L.)  as an innovative ingredient in the production of gluten-free bread by Dorota Gumul, Jarosław Korus, Magdalena Surma, Rafał Ziobro, Juergen Koenig

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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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Physical characteristics and nutritional composition of gluten-free bread with share of freeze-dried red potatoes by Dorota Gumul, Anna Korus, Rafał Ziobro, Luboš Harangozo, Marián Tokár

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Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread by Jarosław Korus, Rafał Ziobro, Teresa Witczak, Kamila Kapusniak (Jochym), Lesław Juszczak

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Physicochemical Properties and Evaluation of Antioxidant Potential of Sugar Beet Pulp—Preliminary Analysis for Further Use (Future Prospects) by Andrzej Baryga, Rafał Ziobro, Dorota Gumul, Justyna Rosicka-Kaczmarek, Karolina Miśkiewicz

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