Hasil Pencarian - Joanna Kaszuba

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  1. 1
    Content of Phenolic Acids in the Grain of Selected Polish Triticale Cultivars and Its Products

    Content of Phenolic Acids in the Grain of Selected Polish Triticale Cultivars and Its Products oleh Joanna Kaszuba, Ireneusz Kapusta, Zuzanna Posadzka

    Diterbitkan 2021-01-01
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  2. 2
    Effect of Wheat and Barley Malt Addition on the Quality of the Baking Blend and Wheat Bread

    Effect of Wheat and Barley Malt Addition on the Quality of the Baking Blend and Wheat Bread oleh Justyna Belcar, Joanna Kaszuba, Józef Gorzelany

    Diterbitkan 2022-05-01
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  3. 3
    Assessment of the Application Possibilities of Dried Walnut Leaves (<i>Juglans regia</i> L.) in the Production of Wheat Bread

    Assessment of the Application Possibilities of Dried Walnut Leaves (<i>Juglans regia</i> L.) in the Production of Wheat Bread oleh Karolina Pycia, Agata Maria Pawłowska, Joanna Kaszuba

    Diterbitkan 2024-04-01
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  4. 4
    Assessment of the Suitability of Flour Obtained from Mountain Rye Grain Milling and the Method of Dough Fermentation for the Production of Rye Bread

    Assessment of the Suitability of Flour Obtained from Mountain Rye Grain Milling and the Method of Dough Fermentation for the Production of Rye Bread oleh Joanna Kaszuba, Magdalena Czyż, Tomasz Cebulak, Karolina Pycia

    Diterbitkan 2024-09-01
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  5. 5
    Influence of the Addition of Vital Wheat Gluten on Thermal and Rheological Properties of Triticale Flour

    Influence of the Addition of Vital Wheat Gluten on Thermal and Rheological Properties of Triticale Flour oleh Karolina Pycia, Joanna Kaszuba, Zuzanna Posadzka, Lesław Juszczak

    Diterbitkan 2023-04-01
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  6. 6
    Culinary trails in popularizing ethnic cuisines

    Culinary trails in popularizing ethnic cuisines oleh Jadwiga Topczewska, Jadwiga Lechowska, Joanna Kaszuba, Wanda Krupa

    Diterbitkan 2022-11-01
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  7. 7
    Walnut Male Flowers (<i>Juglans regia</i> L.) as a Functional Addition to Wheat Bread

    Walnut Male Flowers (<i>Juglans regia</i> L.) as a Functional Addition to Wheat Bread oleh Karolina Pycia, Agata Maria Pawłowska, Joanna Kaszuba, Natalia Żurek

    Diterbitkan 2022-12-01
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  8. 8
    Comparison of the Antioxidant and Sensorial Properties of Kvass Produced from Mountain Rye Bread with the Addition of Selected Plant Raw Materials

    Comparison of the Antioxidant and Sensorial Properties of Kvass Produced from Mountain Rye Bread with the Addition of Selected Plant Raw Materials oleh Joanna Kaszuba, Marta Jańczak-Pieniążek, Dagmara Migut, Ireneusz Kapusta, Jan Buczek

    Diterbitkan 2024-01-01
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  9. 9
    The Content of Phenolic Acids and Flavonols in the Leaves of Nine Varieties of Sweet Potatoes (<i>Ipomoea batatas</i> L.) Depending on Their Development, Grown in Central Europe

    The Content of Phenolic Acids and Flavonols in the Leaves of Nine Varieties of Sweet Potatoes (<i>Ipomoea batatas</i> L.) Depending on Their Development, Grown in Central Europe oleh Barbara Krochmal-Marczak, Tomasz Cebulak, Ireneusz Kapusta, Jan Oszmiański, Joanna Kaszuba, Natalia Żurek

    Diterbitkan 2020-07-01
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  10. 10
    Quality Assessment of Wheat Bread Incorporating Chia Seeds

    Quality Assessment of Wheat Bread Incorporating Chia Seeds oleh Greta Adamczyk, Eva Ivanišová, Joanna Kaszuba, Inna Bobel, Kateryna Khvostenko, Michał Chmiel, Nataliia Falendysh

    Diterbitkan 2021-10-01
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  11. 11
    A Comparative Assessment of the Baking Quality of Hybrid and Population Wheat Cultivars

    A Comparative Assessment of the Baking Quality of Hybrid and Population Wheat Cultivars oleh Marta Jańczak-Pieniążek, Jan Buczek, Joanna Kaszuba, Ewa Szpunar-Krok, Dorota Bobrecka-Jamro, Grażyna Jaworska

    Diterbitkan 2020-10-01
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