Agnieszka Wójtowicz

Gluten-free precooked rice pasta enriched with legumes flours: Physical properties, texture, sensory attributes and microstructure

Abdallah Bouasla, Agnieszka Wójtowicz, Mohammed Nasereddine Zidoune · LWT · 2016 · 163 citations

Sensory Attributes, Legumes Flours, Grain Science +2

Influence of legume type and addition level on quality characteristics, texture and microstructure of enriched precooked pasta

Agnieszka Wójtowicz, Leszek Mościcki · LWT · 2014 · 118 citations · Full text

Engineering, Food Analysis, Mechanical Engineering +16

Impact of stabilizers on the freezing process, and physicochemical and organoleptic properties of coconut milk-based ice cream

Małgorzata Góral, Katarzyna Kozłowicz, Urszula Pankiewicz et al. · LWT · 2018 · 118 citations

Food Chemistry, Freezing Process, Food Colloid +5

Application of extrusion-cooking for processing of thermoplastic starch (TPS)

Leszek Mościcki, Marcin Mitrus, Agnieszka Wójtowicz et al. · Food Research International · 2011 · 109 citations

Mechanical Engineering, Thermoplastic Starch, Food Engineering +4

Modeling Biometric Traits, Yield and Nutritional and Antioxidant Properties of Seeds of Three Soybean Cultivars Through the Application of Biostimulant Containing Seaweed and Amino Acids

Sławomir Kocira, Agnieszka Szparaga, Anna Kocira et al. · Frontiers in Plant Science · 2018 · 88 citations · Full text