Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough—Evaluation of Thermal and Rheological Properties

por Gałkowska, Dorota, Witczak, Teresa, Witczak, Mariusz
Publicado 2021

The Thermal Characteristics, Sorption Isotherms and State Diagrams of the Freeze-Dried Pumpkin-Inulin Powders

por Stępień, Anna, Witczak, Mariusz, Witczak, Teresa
Publicado 2022

Quality Characteristics of Novel Pasta Enriched with Non-Extruded and Extruded Blackcurrant Pomace

por Gałkowska, Dorota, Witczak, Teresa, Pycia, Karolina
Publicado 2022

Effect of Maltodextrins on the Rheological Properties of Potato Starch Pastes and Gels

por Juszczak, Lesław, Gałkowska, Dorota, Witczak, Teresa, Fortuna, Teresa
Publicado 2013

Glass Transition in Rice Pasta as Observed by Combined Neutron Scattering and Time-Domain NMR

por Witek, Magdalena, Krzystyniak, Maciej, Romanelli, Giovanni, Witczak, Teresa
Publicado 2021

Comparison of the Rheological Behavior of Fortified Rye–Wheat Dough with Buckwheat, Beetroot and Flax Fiber Powders and Their Effect on the Final Product

por Adamczyk, Greta, Posadzka, Zuzanna, Witczak, Teresa, Witczak, Mariusz
Publicado 2023

Influence of Replacement Part of Starch with Inulin on the Rheological Properties of Pastes and Gels Based on Potato Starch

por Witczak, Mariusz, Smółka, Zofia, Witczak, Teresa, Stępień, Anna, Bednarz, Agata
Publicado 2020

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

Physicochemical and Functional Properties and Storage Stability of Chitosan–Starch Films Containing Micellar Nano/Microstructures with Turmeric and Hibiscus Extracts

por Woszczak, Liliana, Khachatryan, Karen, Krystyjan, Magdalena, Witczak, Teresa, Witczak, Mariusz, Gałkowska, Dorota, Makarewicz, Małgorzata, Khachatryan, Gohar
Publicado 2023