Developing lactic acid bacteria starter cultures for wholemeal rye flour bread with improved functionality, nutritional value, taste, appearance and safety von Litwinek, Dorota, Boreczek, Jakub, Gambuś, Halina, Buksa, Krzysztof, Berski, Wiktor, Kowalczyk, Magdalena

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Wheat Bread Fortification: The Supplement of Teff Flour and Chia Seeds von Zięć, Gabriela, Gambuś, Halina, Lukasiewicz, Marcin, Gambuś, Florian

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The retrogradation kinetics of starches of different botanical origin in the presence of glucose syrup von Berski, Wiktor, Ziobro, Rafał, Witczak, Mariusz, Gambuś, Halina

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The role of pentosans and starch in baking of wholemeal rye bread von Buksa, Krzysztof, Nowotna, Anna, Praznik, Werner, Gambuś, Halina, Ziobro, Rafał, Krawontka, Jan

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Rye flour enriched with arabinoxylans in rye bread making von Buksa, Krzysztof, Nowotna, Anna, Ziobro, Rafał, Gambuś, Halina

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The influence of native and modified arabinoxylan preparations on baking properties of rye flour von Buksa, Krzysztof, Ziobro, Rafał, Nowotna, Anna, Gambuś, Halina

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The influence of starch hydrolyzate on physicochemical properties of pastes and gels prepared from oat flour and starch von Berski, Wiktor, Krystyjan, Magdalena, Zięć, Gabriela, Litwinek, Dorota, Gambuś, Halina

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Chemical, physical and rheological properties of oat flour affected by the isolation of beta-glucan preparation von Berski, Wiktor, Krystyjan, Magdalena, Buksa, Krzysztof, Zięć, Gabriela, Gambuś, Halina

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Isolation, modification and characterization of soluble arabinoxylan fractions from rye grain von Buksa, Krzysztof, Ziobro, Rafał, Nowotna, Anna, Praznik, Werner, Gambuś, Halina

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Molecular properties of selected polysaccharides determined by sec chromatography and their impact on water absorption of wheat flour von Tokár, Marián, Buksa, Krzysztof, Gambuś, Halina, Bojňanská, Tatiana, Ivanišová, Eva

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Usability of residual oat flour in the manufacture of extruded corn snacks von Gumul, Dorota, Ziobro, Rafał, Gambuś, Halina, Nowotna, Anna

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Oat raw materials and bakery products - amino acid composition and celiac immunoreactivity von Mickowska, Barbara, Litwinek, Dorota, Gambuś, Halina

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The effect of long-term alkali treatment on the molecular characteristics of native and extruded starches at 35°C von Praznik, Werner, Buksa, Krzysztof, Ziobro, Rafał, Gambuś, Halina, Nowotna, Anna

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The influence of oxidizing agents on water extracts of rye flour von Buksa, Krzysztof, Nowotna, Anna, Ziobro, Rafał, Gambuś, Halina, Kowalski, Stanisław

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Quality of gluten-free supplemented cakes and biscuits von Gambu, Halina, Gambu, Florian, Pastuszka, Dorota, Wrona, Paulina, Ziobro, Rafal, Sabat, Renata, Mickowska, Barbara, Nowotna, Anna, Sikora, Marek

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Effect of potato starch extrudates on the physical properties and staling of wheat bread von Gumul, Dorota, Ziobro, Rafał, Korus, Jarosław, Krystyjan, Magdalena, Witczak, Teresa, Zięba, Tomasz, Gambuś, Halina

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INDUSTRIAL APPLE POMACE BY-PRODUCTS AS A POTENTIAL SOURCE OF PRO-HEALTH COMPOUNDS IN FUNCTIONAL FOOD von Kruczek, Marek, Gumul, Dorota, Kačániová, Miroslava, Ivanišhová, Eva, Mareček, Ján, Gambuś, Halina

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Characteristics of starch breads enriched with red potatoes von Gumul, Dorota, Berski, Wiktor, Ivanišová, Eva, Gambuś, Halina, Kačániová, Miroslava, Harangozo, Luboš, Tokár, Marián

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Developing lactic acid bacteria starter cultures for wholemeal rye flour bread with improved functionality, nutritional value, taste, appearance and safety von Dorota Litwinek, Jakub Boreczek, Halina Gambuś, Krzysztof Buksa, Wiktor Berski, Magdalena Kowalczyk

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Gluten Free Bread in a Diet of Celiacs von Litwinek, Dorota, Ziobro, Rafał, Gambuś, Halina, Sikora, Marek

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