Application of Dairy Proteins as Technological and Nutritional Improvers of Calcium-Supplemented Gluten-Free Bread

por Krupa-Kozak, Urszula, Bączek, Natalia, Rosell, Cristina M.
Publicado 2013

Novel Gluten-Free Bread with an Extract from Flaxseed By-Product: The Relationship between Water Replacement Level and Nutritional Value, Antioxidant Properties, and Sensory Qualit...

por Krupa-Kozak, Urszula, Bączek, Natalia, Capriles, Vanessa D., Łopusiewicz, Łukasz
Publicado 2022

Wheat Roll Enhanced by Buckwheat Hull, a New Functional Food: Focus on the Retention of Bioactive Compounds

por Wronkowska, Małgorzata, Bączek, Natalia, Honke, Joanna, Topolska, Joanna, Wiczkowski, Wiesław, Zieliński, Henryk
Publicado 2023

Application of Broccoli Leaf Powder in Gluten-Free Bread: An Innovative Approach to Improve Its Bioactive Potential and Technological Quality

por Krupa-Kozak, Urszula, Drabińska, Natalia, Bączek, Natalia, Šimková, Kristýna, Starowicz, Małgorzata, Jeliński, Tomasz
Publicado 2021

ACE Inhibitory Properties and Phenolics Profile of Fermented Flours and of Baked and Digested Biscuits from Buckwheat

por Zieliński, Henryk, Honke, Joanna, Topolska, Joanna, Bączek, Natalia, Piskuła, Mariusz Konrad, Wiczkowski, Wiesław, Wronkowska, Małgorzata
Publicado 2020