Effect of Collagen Types, Bacterial Strains and Storage Duration on the Quality of Probiotic Fermented Sheep's Milk von Szopa, Kamil, Znamirowska-Piotrowska, Agata, Szajnar, Katarzyna, Pawlos, Małgorzata

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Effect of Vitamin C Source on Its Stability during Storage and the Properties of Milk Fermented by Lactobacillus rhamnosus von Znamirowska, Agata, Szajnar, Katarzyna, Pawlos, Małgorzata

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Effect of Storage Time and Bacterial Strain on the Quality of Probiotic Goat's Milk Using Different Types and Doses of Collagens von Szopa, Kamil, Pawlos, Małgorzata, Znamirowska-Piotrowska, Agata

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Effect of Calcium Compound Type and Dosage on the Properties of Acid Rennet Goat's Milk Gels von Pawlos, Małgorzata, Znamirowska, Agata, Szajnar, Katarzyna

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Probiotic Milk and Oat Beverages with Increased Protein Content: Survival of Probiotic Bacteria Under Simulated In Vitro Digestion Conditions von Pawlos, Małgorzata, Szajnar, Katarzyna, Znamirowska-Piotrowska, Agata

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Probiotic Fermented Goat's and Sheep's Milk: Effect of Type and Dose of Collagen on Survival of Four Strains of Probiotic Bacteria during Simulated In Vitro Digestion Conditions von Szopa, Kamil, Szajnar, Katarzyna, Pawlos, Małgorzata, Znamirowska-Piotrowska, Agata

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Application of Calcium Citrate in the Manufacture of Acid Rennet Cheese Produced from High-Heat-Treated Goat’s Milk from Spring and Autumn Season von Pawlos, Małgorzata, Znamirowska-Piotrowska, Agata, Kowalczyk, Magdalena, Zaguła, Grzegorz

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Sheep Milk Symbiotic Ice Cream: Effect of Inulin and Apple Fiber on the Survival of Five Probiotic Bacterial Strains during Simulated In Vitro Digestion Conditions von Kowalczyk, Magdalena, Znamirowska-Piotrowska, Agata, Buniowska-Olejnik, Magdalena, Pawlos, Małgorzata

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Bioavailability of Macroelements from Synbiotic Sheep's Milk Ice Cream von Kowalczyk, Magdalena, Znamirowska-Piotrowska, Agata, Buniowska-Olejnik, Magdalena, Zaguła, Grzegorz, Pawlos, Małgorzata

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Physical and sensory characteristics and probiotic survival in ice cream sweetened with various polyols von Kalicka, Dorota, Znamirowska, Agata, Pawlos, Małgorzata, Buniowska, Magdalena, Szajnar, Katarzyna

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Probiotic Milk Enriched with Protein Isolates: Physicochemical, Organoleptic, and Microbiological Properties von Pawlos, Małgorzata, Szajnar, Katarzyna, Kowalczyk, Magdalena, Znamirowska-Piotrowska, Agata

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Organic magnesium salts fortification in fermented goat's milk von Znamirowska, Agata, Szajnar, Katarzyna, Pawlos, Małgorzata

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The Use of Olkuska Sheep Milk for the Production of Symbiotic Dairy Ice Cream von Kowalczyk, Magdalena, Znamirowska, Agata, Pawlos, Małgorzata, Buniowska, Magdalena

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Probiotic Fermented Milk with Collagen von Znamirowska, Agata, Szajnar, Katarzyna, Pawlos, Małgorzata

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Possibility of Using Different Calcium Compounds for the Manufacture of Fresh Acid Rennet Cheese from Goat’s Milk von Pawlos, Małgorzata, Znamirowska-Piotrowska, Agata, Kowalczyk, Magdalena, Zaguła, Grzegorz, Szajnar, Katarzyna

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Use of Calcium Amino Acid Chelate in the Production of Acid-Curd Goat Cheese von Pawlos, Małgorzata, Znamirowska, Agata, Zaguła, Grzegorz, Buniowska, Magdalena

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LOW-LACTOSE FERMENTED GOAT MILKS WITH BIFIDOBACTERIUM ANIMALIS SSP. LACTIS BB-12 von Pawlos, Małgorzata, Znamirowska, Agata, Kluz, Maciej, Szajnar, Katarzyna, Kowalczyk, Magdalena

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The influence of the dose of calcium bisglycinate on physicochemical properties, sensory analysis and texture profile of kefirs during 21 days of cold storage von Pawlos, Małgorzata, Znamirowska, Agata, Szajnar, Katarzyna, Kalicka, Dorota

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The infl uence of the dose of calcium bisglycinate on physicochemical properties, sensory analysis and texture profi le of kefi rs during 21 days of cold storage von Pawlos, Małgorzata, Znamirowska, Agata, Szajnar, Katarzyna, Kalicka, Dorota

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ZASTOSOWANIE DROŻDŻY WINIARSKICH W PRODUKCJI NAPOJÓW SERWATKOWYCH NATURALNIE NASYCONYCH CO2 von Znamirowska, Agata, Buniowska, Magdalena, Kalicka, Dorota, Pawlos, Małgorzata, Rożek, Przemysław

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