Radosław Spychaj

The potential of naked barley sourdough to improve the quality and dietary fibre content of barley enriched wheat bread

Ewa Pejcz, Anna Czaja, Agata Wojciechowicz-Budzisz et al. · Journal of Cereal Science · 2017 · 37 citations

Food Chemistry, Nutrition, Wheat Bread +11

Effect of Added Brewer’s Spent Grain on the Baking Value of Flour and the Quality of Wheat Bread

Anna Czubaszek, Agata Wojciechowicz-Budzisz, Radosław Spychaj et al. · Molecules · 2022 · 34 citations · Full text

Food Chemistry, Nutrition, Wheat Bread +11

The effect of Plantago seeds and husk on wheat dough and bread functional properties

Ewa Pejcz, Radosław Spychaj, Agata Wojciechowicz-Budzisz et al. · LWT · 2018 · 33 citations

Wheat Dough, Botany, Bread Functional Properties +7

Baking properties of flour and nutritional value of rye bread with brewer's spent grain

Anna Czubaszek, Agata Wojciechowicz-Budzisz, Radosław Spychaj et al. · LWT · 2021 · 32 citations

Spent Grain, Nutritional Value, Grain Quality +2

Acetylated adipate of retrograded starch as RS 3/4 type resistant starch

Małgorzata Kapelko‐Żeberska, Tomasz Zięba, Radosław Spychaj et al. · Food Chemistry · 2015 · 29 citations

Chemical Engineering, Biomanufacturing, Retrograded Starch +3