Mixed Psyllium Fiber Improves the Quality, Nutritional Value, Polyphenols and Antioxidant Activity of Rye Bread

por Wojciechowicz-Budzisz, Agata, Pejcz, Ewa, Spychaj, Radosław, Harasym, Joanna
Publicado 2023

Effect of Added Brewer’s Spent Grain on the Baking Value of Flour and the Quality of Wheat Bread

por Czubaszek, Anna, Wojciechowicz-Budzisz, Agata, Spychaj, Radosław, Kawa-Rygielska, Joanna
Publicado 2022

Enhancing Bread’s Benefits: Investigating the Influence of Boosted Native Sourdough on FODMAP Modulation and Antioxidant Potential in Wheat Bread

por Pejcz, Ewa, Lachowicz-Wiśniewska, Sabina, Nowicka, Paulina, Wojciechowicz-Budzisz, Agata, Harasym, Joanna
Publicado 2023

Effect of Inoculated Lactic Acid Fermentation on the Fermentable Saccharides and Polyols, Polyphenols and Antioxidant Activity Changes in Wheat Sourdough

por Pejcz, Ewa, Lachowicz-Wiśniewska, Sabina, Nowicka, Paulina, Wojciechowicz-Budzisz, Agata, Spychaj, Radosław, Gil, Zygmunt
Publicado 2021