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Navegación por Autor Wronkowska, Małgorzata
Mostrando resultados 1 a 6 de 6
Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
openAccess | | 9-jun-2020 | Assessment of the glycaemic index, content of bioactive compounds, and their in vitro bioaccessibility in oat-buckwheat breads | Bączek, Natalia; Jarmułowicz, Anna; Wronkowska, Małgorzata; Haros, Monika CSIC ORCID | artículo |
openAccess | | sep-2012 | Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium salts | Krupa-Kozak, Urszula; Altamirano Fortoul, Rossana CSIC ORCID; Wronkowska, Małgorzata; Rosell, Cristina M. CSIC ORCID | artículo |
openAccess | | 16-sep-2022 | Buckwheat hull, a valuable bakery product ingredient: assessment of bioaccessible phenolics and antioxidant capacity | Bączek, Natalia; Haros, Monika CSIC ORCID ; Wronkowska, Małgorzata | artículo |
openAccess | | 2013 | Effect of Starch Substitution by Buckwheat Flour on Gluten-Free Bread Quality | Wronkowska, Małgorzata; Haros, Monika CSIC ORCID ; Soral-Śmietana, Maria | artículo |
openAccess | | 2013 | Effect of whole amaranth flour on bread properties and nutritive value | Sanz Penella, Juan Mario CSIC; Wronkowska, Małgorzata; Soral-Śmietana, Maria; Haros, Monika CSIC ORCID | artículo |
openAccess | | 2014 | Wet-milling of buckwheat with hull and dehulled - The properties of the obtained starch fraction | Wronkowska, Małgorzata; Haros, Monika CSIC ORCID | artículo |