Monika Wójcik

Physico-chemical properties of an innovative gluten-free, low-carbohydrate and high protein-bread enriched with pea protein powder

Monika Wójcik, Renata Różyło, Regine Schönlechner et al. · Scientific Reports · 2021 · 41 citations · Full text

Seeds of <scp><i>Plantago psyllium</i></scp> and <scp><i>Plantago ovata</i></scp>: Mineral composition, grinding, and use for gluten‐free bread as substitutes for hydrocolloids

Alicja Ziemichód, Monika Wójcik, Renata Różyło · Journal of Food Process Engineering · 2018 · 40 citations

Food Chemistry, Engineering, Mineral Composition +15

Freeze-dried elderberry and chokeberry as natural colorants for gluten-free wafer sheets

Renata Różyło, Monika Wójcik, Dariusz Dziki et al. · International Agrophysics · 2019 · 37 citations · Full text

<i>Ocimum tenuiflorum seeds</i> and <i>Salvia hispanica seeds</i>: mineral and amino acid composition, physical properties, and use in gluten-free bread

Alicja Ziemichód, Monika Wójcik, Renata Różyło · CyTA - Journal of Food · 2019 · 30 citations · Full text

Food Chemistry, Nutrition, Ocimum Tenuiflorum Seeds +12

Relationship between the properties of raw and cooked spaghetti – new indices for pasta quality evaluation

Beata Biernacka, Dariusz Dziki, Renata Różyło et al. · International Agrophysics · 2018 · 23 citations · Full text

Food Composition, Food Physic, Food Analysis +9