Effect of By-Products from Selected Fruits and Vegetables on Gluten-Free Dough Rheology and Bread Properties

by Fairouz Djeghim, Hayat Bourekoua, Renata Różyło, Agata Bieńczak, Wojciech Tanaś, Mohammed Nesreddine Zidoune
Published 2021-05-01

The Use of Moldavian Dragonhead Bagasse in Shaping the Thermophysical and Physicochemical Properties of Ice Cream

by Katarzyna Kozłowicz, Sybilla Nazarewicz, Renata Różyło, Maciej Nastaj, Stanisław Parafiniuk, Marek Szmigielski, Agata Bieńczak, Natalia Kozłowicz
Published 2021-09-01

Carbon Footprint in Vegeburger Production Technology Using a Prototype Forming and Breading Device

by Magdalena Wróbel-Jędrzejewska, Joanna Markowska, Agata Bieńczak, Paweł Woźniak, Łukasz Ignasiak, Elżbieta Polak, Katarzyna Kozłowicz, Renata Różyło
Published 2021-08-01