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Impact of Wall Material Composition (Maltodextrin vs. Inulin vs. Nutriose) and Emulsion Preparation System (Nano- vs. Microemulsion) on Properties of Spray-Dried Linseed Oil
Ogrodowska, Dorota, Konopka, Iwona Zofia, Dąbrowski, Grzegorz, Piłat, Beata, Warechowski, Józef, Dajnowiec, Fabian, Tańska, Małgorzata
Published in Molecules (Basel, Switzerland) (04.01.2025)
Published in Molecules (Basel, Switzerland) (04.01.2025)
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Effect of tempering moisture of wheat on grinding energy, middlings and flour size distribution, and gluten and dough mixing properties
Warechowska, Małgorzata, Markowska, Agnieszka, Warechowski, Józef, Miś, Antoni, Nawrocka, Agnieszka
Published in Journal of cereal science (01.05.2016)
Published in Journal of cereal science (01.05.2016)
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The endosperm microstructure, physical, thermal properties and specific milling energy of spelt (Triticum aestivum ssp. spelta) grain and flour
Warechowska, Małgorzata, Anders, Andrzej, Warechowski, Józef, Bramowicz, Mirosław, Markowska-Mendik, Agnieszka, Rejmer, Wojciech, Tyburski, Józef, Kulesza, Sławomir
Published in Scientific reports (03.03.2023)
Published in Scientific reports (03.03.2023)
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Evaluation of physicochemical properties, antioxidant potential and baking quality of grain and flour of primitive rye (Secale cereale var. Multicaule)
Warechowska, Małgorzata, Warechowski, Józef, Tyburski, Józef, Siemianowska, Ewa, Nawrocka, Agnieszka, Miś, Antoni, Skrajda-Brdak, Marta
Published in Journal of food science and technology (01.07.2019)
Published in Journal of food science and technology (01.07.2019)
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Effect of high added-value components of acid whey on the nutritional and physiological indices of rats
Wronkowska, Małgorzata, Juśkiewicz, Jerzy, Zduńczyk, Zenon, Warechowski, Józef, Soral-Śmietana, Maria, Jadacka, Monika
Published in Journal of functional foods (01.11.2018)
Published in Journal of functional foods (01.11.2018)
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