The impact of different levels of oat β-glucan and water on gluten-free cake rheology and physicochemical characterisation

por Karp, Sabina, Wyrwisz, Jarosław, Kurek, Marcin Andrzej
Publicado 2020

Development of Gluten-Free Muffins with β-Glucan and Pomegranate Powder Using Response Surface Methodology

por Kurek, Marcin Andrzej, Moczkowska-Wyrwisz, Małgorzata, Wyrwisz, Jarosław, Karp, Sabina
Publicado 2021

Evaluation of Modified Atmosphere Packaging in Combination with Active Packaging to Increase Shelf Life of High-in Beta-Glucan Gluten Free Cake

por Wyrwisz, Jarosław, Karp, Sabina, Kurek, Marcin Andrzej, Moczkowska-Wyrwisz, Małgorzata
Publicado 2022

Evaluation of WBSF, Color, Cooking Loss of Longissimus Lumborum Muscle with Fiber Optic Near-Infrared Spectroscopy (FT-NIR), Depending on Aging Time

por Wyrwisz, Jarosław, Moczkowska, Małgorzata, Kurek, Marcin Andrzej, Karp, Sabina, Atanasov, Atanas G., Wierzbicka, Agnieszka
Publicado 2019