20 results on '"Zięć, Gabriela"'
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2. Traditional Crops Cultivated in Southern Małopolska
3. Traditional Crops Cultivated in Southern Małopolska
4. Ruthenian Culinary Traditions of Lemkivshchyna
5. Antioxidative Properties and Acrylamide Content of Functional Wheat-Flour Cookies Enriched with Wild-Grown Fruits
6. Wheat Bread Fortification: The Supplement of Teff Flour and Chia Seeds
7. Comparison of the Consumption of N-3 and N-6 Acids by Adults Following a Vegetarian and Traditional Diet
8. Quality and Glycaemic Index of Wheat Bread with Different Shares of Chickpea Flour
9. Covid-19 pandemic and food: Present knowledge, risks, consumers fears and safety
10. Jakość i proces starzenia się chlebów z razowych mąk pszennych: z pszenicy zwyczajnej i orkisz oraz z żyta
11. Porównanie wartości wypiekowej mąki z pszenicy orkiszowej z mąką z pszenicy zwyczajnej
12. Wpływ dodatku mąki jaglanej na jakość pieczywa
13. The influence of starch hydrolyzate on physicochemical properties of pastes and gels prepared from oat flour and starch
14. Textural properties of crumb of wheat and oats flour bread
15. HEALTH BENEFITS OF KVASS MANUFACTURED FROM RYE WHOLEMEAL BREAD
16. ATTEMPT TO REDUCE ACRYLAMIDE CONTENT IN ROASTED CHICORY
17. Attempt to apply stabilized wheat germ for bread supplementation
18. Chemical, physical and rheological properties of oat flour affected by the isolation of beta-glucan preparation
19. COMPARING GLYCAEMIC INDEX AND GLYCAEMIC LOAD OF OAT BISCUITS AND WHEAT BISCUITS
20. 5-Hydroxymethyl-2-Furfural (HMF) – Heat-Induced Formation, Occurrence in Food and Biotransformation - a Review
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