Valorisation of Broccoli By-Products: Technological, Sensory and Flavour Properties of Durum Pasta Fortified with Broccoli Leaf Powder von Drabińska, Natalia, Nogueira, Mariana, Szmatowicz, Beata

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High-Quality Gluten-Free Sponge Cakes without Sucrose: Inulin-Type Fructans as Sugar Alternatives von Krupa-Kozak, Urszula, Drabińska, Natalia, Rosell, Cristina M, Piłat, Beata, Starowicz, Małgorzata, Jeliński, Tomasz, Szmatowicz, Beata

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Broccoli by-products improve the nutraceutical potential of gluten-free mini sponge cakes von Drabińska, Natalia, Ciska, Ewa, Szmatowicz, Beata, Krupa-Kozak, Urszula

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Quality evaluation of polish honey: On‐line survey, sensory study, and consumer acceptance von Starowicz, Małgorzata, Lamparski, Grzegorz, Ostaszyk, Anita, Szmatowicz, Beata

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Effect of roasted buckwheat flour and hull enrichment on the sensory qualities, acceptance and safety of innovative mixed rye/wheat and wheat bakery products von Wronkowska, Małgorzata, Zieliński, Henryk, Szmatowicz, Beata, Ostaszyk, Anita, Lamparski, Grzegorz, Majkowska, Anna

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ACID whey concentrated by ultrafiltration a tool for modeling bread properties von Wronkowska, Małgorzata, Jadacka, Monika, Soral-Śmietana, Maria, Zander, Lidia, Dajnowiec, Fabian, Banaszczyk, Paweł, Jeliński, Tomasz, Szmatowicz, Beata

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Drying Conditions and Processability of Dried Rapeseed von Sadowska, Jadwiga, Fornal, Józef, Ostaszyk, Anita, Szmatowicz, Beata

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