The Polyphenol Profile and Antioxidant Potential of Irradiated Rye Grains

by Dorota Gumul, Wiktor Berski
Published 2021-01-01

RHEOLOGICAL PROPERTIES OF PASTES AND GELS PREPARED FROM WHEAT AND OAT FLOURS IN WATER SOLUTIONS OF STARCH HYDROLYZATES

by Wiktor Berski, Dorota Litwinek, Halina Gambuś, Anna Nowotna
Published 2013-02-01

The Influence of Chemically Modified Potato Maltodextrins on Stability and Rheological Properties of Model Oil-in-Water Emulsions

by Karolina Pycia, Artur Gryszkin, Wiktor Berski, Lesław Juszczak
Published 2018-01-01

AMINOACIDS COMPOSITION OF PROTEINS IN WHEAT AND OAT FLOURS USED IN BREADS PRODUCTION

by Dorota Litwinek, Halina Gambuś, Barbara Mickowska, Gabriela Zięć, Wiktor Berski
Published 2013-02-01

ATTEMPT TO REDUCE ACRYLAMIDE CONTENT IN ROASTED CHICORY

by Gabriela Zięć, Halina Gambuś, Wiktor Berski, Dorota Litwinek, Anna Wyworcka-Gurgul, Barbara Mickowska
Published 2015-02-01

ATTEMPT TO REDUCE ACRYLAMIDE CONTENT IN ROASTED CHICORY

by Gabriela Zięć, Halina Gambuś, Wiktor Berski, Dorota Litwinek, Anna Wyworcka-Gurgul, Barbara Mickowska
Published 2015-02-01

THE COMPARISON OF QUALITY AND CHEMICAL COMPOSITION OF BREADS BAKED WITH RESIDUAL AND COMMERCIAL OAT FLOURS AND WHEAT FLOUR

by Dorota Litwinek, Halina Gambuś, Gabriela Zięć, Renata Sabat, Anna Wywrocka-Gurgul, Wiktor Berski
Published 2013-02-01

Characteristics of starch breads enriched with red potatoes

by Dorota Gumul, Wiktor Berski, Eva Ivanišová, Halina Gambuś, Miroslava Kačániová, Luboš Harangozo, Marián Tokár
Published 2017-01-01

ATTEMPT TO APPLY STABILIZED WHEAT GERM FOR BREAD SUPPLEMENTATION

by Halina Gambuś, Florian Gambuś, Gabriela Zięć, Dorota Litwinek, Barbara Mickowska, Renata Sabat, Wiktor Berski
Published 2015-02-01

HEALTH BENEFITS OF KVASS MANUFACTURED FROM RYE WHOLEMEAL BREAD

by Halina Gambuś, Barbara Mickowska, Henryk Bartoń, Grażyna Augustyn, Gabriela Zięć, Dorota Litwinek, Katarzyna Szary-Sworst, Wiktor Berski
Published 2015-02-01