Technological Properties of Tritordeum Starch by Wiktor Berski, Marek Zdaniewicz, Renata Sabat, Anna Wywrocka-Gurgul

Get full text

Red Potato Pulp and Cherry Pomace for Pasta Enrichment: Health-Promoting Compounds, Physical Properties and Quality by Dorota Gumul, Eva Ivanišová, Joanna Oracz, Renata Sabat, Anna Wywrocka-Gurgul, Rafał Ziobro

Get full text

Quality- and Health-Promoting Compounds of Whole Wheat Bread with the Addition of Stale Bread, Cornmeal, and Apple Pomace by Dorota Gumul, Joanna Oracz, Dorota Litwinek, Dorota Żyżelewicz, Tomasz Zięba, Renata Sabat, Anna Wywrocka-Gurgul, Rafał Ziobro

Get full text

Chemical Composition, Nutritional Value, and Acceptance of Nut Bars with the Addition of Edible Insect Powder by Stanisław Kowalski, Joanna Oracz, Magdalena Skotnicka, Anna Mikulec, Dorota Gumul, Barbara Mickowska, Aleksandra Mazurek, Renata Sabat, Anna Wywrocka-Gurgul, Dorota Żyżelewicz

Get full text

The Influence of Fermentation Technology on the Functional and Sensory Properties of Hemp Bread by Stanisław Kowalski, Anna Mikulec, Dorota Litwinek, Barbara Mickowska, Magdalena Skotnicka, Joanna Oracz, Kaja Karwowska, Anna Wywrocka-Gurgul, Renata Sabat, Anna Platta

Get full text