Extruded Preparations with Sour Cherry Pomace Influence Quality and Increase the Level of Bioactive Components in Gluten-Free Breads

por Gumul, Dorota, Korus, Anna, Ziobro, Rafał
Publicado 2020

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

Fruit Waste as a Matrix of Health-Promoting Compounds in the Production of Corn Snacks

por Gumul, Dorota, Ziobro, Rafal, Kruczek, Marek, Rosicka-Kaczmarek, Justyna
Publicado 2022

Phenolic Compounds and Antioxidant Status of Cookies Supplemented with Apple Pomace

por Kruczek, Marek, Gumul, Dorota, Korus, Anna, Buksa, Krzysztof, Ziobro, Rafał
Publicado 2023

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