Health-Promoting Constituents and Selected Quality Parameters of Different Types of Kimchi: Fermented Plant Products

por Korus, Anna, Bernaś, Emilia, Korus, Jarosław
Publicado 2021

Pulp from Colored Potatoes (Solanum tuberosum L.) as an Ingredient Enriching Dessert Cookies

por Gumul, Dorota, Ziobro, Rafał, Korus, Jarosław, Surma, Magdalena
Publicado 2023

Pulp obtained after isolation of starch from red and purple potatoes (Solanum tuberosum L.)  as an innovative ingredient in the production of gluten-free bread

por Gumul, Dorota, Korus, Jarosław, Surma, Magdalena, Ziobro, Rafał
Publicado 2020

Apple Pomace as a Source of Bioactive Polyphenol Compounds in Gluten-Free Breads

por Gumul, Dorota, Ziobro, Rafał, Korus, Jarosław, Kruczek, Marek
Publicado 2021

Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread

por Korus, Jarosław, Ziobro, Rafał, Witczak, Teresa, Kapusniak (Jochym), Kamila, Juszczak, Lesław
Publicado 2021