The Use of Bacteriophages in the Poultry Industry

por Żbikowska, Katarzyna, Michalczuk, Monika, Dolka, Beata
Publicado 2020

Trends in Fat Modifications Enabling Alternative Partially Hydrogenated Fat Products Proposed for Advanced Application

por Zbikowska, Anna, Onacik-Gür, Sylwia, Kowalska, Małgorzata, Zbikowska, Katarzyna, Feszterová, Melánia
Publicado 2023

Study on the Incorporation of Oat and Yeast β-Glucan into Shortbread Biscuits as a Basis for Designing Healthier and High Quality Food Products

por Zbikowska, Anna, Kowalska, Malgorzata, Zbikowska, Katarzyna, Onacik-Gür, Sylwia, Łempicka, Urszula, Turek, Paweł
Publicado 2022

Study on the Introduction of Solid Fat with a High Content of Unsaturated Fatty Acids to Gluten-Free Muffins as a Basis for Designing Food with Higher Health Value

por Kupiec, Milena, Zbikowska, Anna, Marciniak-Lukasiak, Katarzyna, Zbikowska, Katarzyna, Kowalska, Małgorzata, Kowalska, Hanna, Rutkowska, Jarosława
Publicado 2021

Analysis of Stability, Rheological and Structural Properties of Oleogels Obtained from Peanut Oil Structured with Yellow Beeswax

por Zbikowska, Anna, Onacik-Gür, Sylwia, Kowalska, Małgorzata, Sowiński, Michał, Szymańska, Iwona, Żbikowska, Katarzyna, Marciniak-Łukasiak, Katarzyna, Werpachowski, Wojciech
Publicado 2022