Gabriela Zięć

HEALTH BENEFITS OF KVASS MANUFACTURED FROM RYE WHOLEMEAL BREAD

Halina Gambuś, Barbara Mickowska, H. Bartoń et al. · Journal of Microbiology Biotechnology and Food Sciences · 2015 · 26 citations · Full text

Food Chemistry, Food Fermentation, Polish Market +10

Chemical, physical and rheological properties of oat flour affected by the isolation of beta-glucan preparation

Wiktor Berski, Magdalena Krystyjan, Krzysztof Buksa et al. · Journal of Cereal Science · 2014 · 23 citations

Food Chemistry, Oat Flour, Beta-glucan Preparation +5

Antioxidative Properties and Acrylamide Content of Functional Wheat-Flour Cookies Enriched with Wild-Grown Fruits

Barbara Borczak, Marek Sikora, Joanna Kapusta‐Duch et al. · Molecules · 2022 · 17 citations · Full text

Nutrition, Food Analysis, Polyphenolics +16

AMINOACIDS COMPOSITION OF PROTEINS IN WHEAT AND OAT FLOURS USED IN BREADS PRODUCTION

Dorota Litwinek, Halina Gambuś, Barbara Mickowska et al. · SHILAP Revista de lepidopterología · 2013 · 16 citations · Full text

THE COMPARISON OF QUALITY AND CHEMICAL COMPOSITION OF BREADS BAKED WITH RESIDUAL AND COMMERCIAL OAT FLOURS AND WHEAT FLOUR

Dorota Litwinek, Halina Gambuś, Gabriela Zięć et al. · SHILAP Revista de lepidopterología · 2013 · 13 citations · Full text