Phenolic Compounds and Antioxidant Status of Cookies Supplemented with Apple Pomace

por Kruczek, Marek, Gumul, Dorota, Korus, Anna, Buksa, Krzysztof, Ziobro, Rafał
Publicado 2023

Developing lactic acid bacteria starter cultures for wholemeal rye flour bread with improved functionality, nutritional value, taste, appearance and safety

por Litwinek, Dorota, Boreczek, Jakub, Gambuś, Halina, Buksa, Krzysztof, Berski, Wiktor, Kowalczyk, Magdalena
Publicado 2022

Effect of Long-Term Potato Starch Retention with Citric Acid on Its Properties

por Kapelko-Żeberska, Małgorzata, Meisel, Marta, Buksa, Krzysztof, Gryszkin, Artur, Szumny, Antoni, Latacz, Bogna, Raszewski, Bartosz, Zięba, Tomasz
Publicado 2022

Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour

por Boreczek, Jakub, Litwinek, Dorota, Żylińska‐Urban, Joanna, Izak, Dariusz, Buksa, Krzysztof, Gawor, Jan, Gromadka, Robert, Bardowski, Jacek Karol, Kowalczyk, Magdalena
Publicado 2020