Soluble and cell wall-bound phenolic acids and ferulic acid dehydrodimers in rye flour and five bread model systems: insight into mechanisms of improved availability

por Dynkowska, Wioletta M, Cyran, Malgorzata R, Ceglińska, Alicja
Publicado 2015

The Application of FT-IR Spectroscopy for Quality Control of Flours Obtained from Polish Producers

por Sujka, Katarzyna, Koczoń, Piotr, Ceglińska, Alicja, Reder, Magdalena, Ciemniewska-Żytkiewicz, Hanna
Publicado 2017