Influence of modified starches on properties of gluten-free dough and bread. Part II: Quality and staling of gluten-free bread von Ziobro, Rafał, Korus, Jarosław, Witczak, Mariusz, Juszczak, Lesław

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Pascal’s Triangle and Lucas’s Theorem von Ziobro, Rafał

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The fortification of biscuits with bee pollen and its effect on physicochemical and antioxidant properties in biscuits von Krystyjan, Magdalena, Gumul, Dorota, Ziobro, Rafał, Korus, Anna

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Application of cross-linked and hydrolyzed arabinoxylans in baking of model rye bread von Buksa, Krzysztof, Nowotna, Anna, Ziobro, Rafał

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Hemp (Cannabis sativa subsp. sativa) flour and protein preparation as natural nutrients and structure forming agents in starch based gluten-free bread von Korus, Jarosław, Witczak, Mariusz, Ziobro, Rafał, Juszczak, Lesław

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Effect of inulin and pectin on rheological and thermal properties of potato starch paste and gel von Witczak, Teresa, Witczak, Mariusz, Ziobro, Rafał

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Pasting and gel characteristics of normal and waxy maize starch in glucose syrup solutions von Berski, Wiktor, Ziobro, Rafał

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Starch and starch derivatives in gluten-free systems – A review von Witczak, Mariusz, Ziobro, Rafał, Juszczak, Lesław, Korus, Jarosław

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Supplementation of gluten-free bread with non-gluten proteins. Effect on dough rheological properties and bread characteristic von Ziobro, Rafał, Witczak, Teresa, Juszczak, Lesław, Korus, Jarosław

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Multiplication-Related Classes of Complex Numbers von Ziobro, Rafał

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

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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 von Gumul, Dorota, Korus, Jaroslaw, Surma, Magdalena, Ziobro, Rafal, Koronowicz, Aneta Agnieszka, Koenig, Juergen

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Effect of inulin on rheological and thermal properties of gluten-free dough von Juszczak, Lesław, Witczak, Teresa, Ziobro, Rafał, Korus, Jarosław, Cieślik, Ewa, Witczak, Mariusz

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Concatenation of Finite Sequences von Ziobro, Rafał

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Waxy starch as dough component and anti-staling agent in gluten-free bread von Witczak, Mariusz, Korus, Jarosław, Ziobro, Rafał, Juszczak, Lesław

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Non-gluten proteins as structure forming agents in gluten free bread von Ziobro, Rafał, Juszczak, Lesław, Witczak, Mariusz, Korus, Jarosław

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Arithmetic Operations on Short Finite Sequences von Ziobro, Rafał

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Elementary Number Theory Problems. Part XIII von Korniłowicz, Artur, Ziobro, Rafał

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The influence of acorn flour on rheological properties of gluten-free dough and physical characteristics of the bread von Korus, Jarosław, Witczak, Mariusz, Ziobro, Rafał, Juszczak, Lesław

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Parity as a Property of Integers von Ziobro, Rafał

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