Author Elżbieta Piotrowska
PROPERTIES OF DOUGH AND QUALITATIVE CHARACTERISTICS OF WHEAT BREAD WITH ADDITION OF INULIN
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):267–270
EFFECT OF PARTIAL FAT SUBSTITUTION WITH DIETARY FIBER ON SENSORY ATTRIBUTES OF FINELY COMMINUTED SAUSAGES. PART II. POTATO FIBER AND BRAN PREPARATION
Pol. J. Food Nutr. Sci. 2007;57(4):421–425
WHEAT FIBRE PREPARATION WF 400 LC AS A FACTOR AFFECTING THE RHEOLOGICAL PROPERTIES OF BATTER USED FOR FRANKFURTER-TYPE SAUSAGES MANUFACTURED UNDER INDUSTRIAL CONDITIONS
Pol. J. Food Nutr. Sci. 2007;57(3):289–294
Events
Most read
- Month
- Year
Digitalization of scientific manuscripts published in PJFNS quarterly to enable open access to them in the Internet – task financed under the agreement no. 607/P-DUN/2019 from funds of the Minister of Science and Higher Education intended for science dissemination activities.
Utrzymanie procedur zabezpieczających oryginalność artykułów naukowych publikowanych w kwartalniku PJFNS - zadanie finansowane w ramach umowy 607/P-DUN/2019 ze środków Ministra Nauki i Szkolnictwa Wyższego przeznaczonych na działalność upowszechniającą naukę.
Maintenance of procedures assuring originality of scientific manuscripts published in PJFNS quarterly – task financed under the agreement no. 607/P-DUN/2019 from funds of the Minister of Science and Higher Education intended for science dissemination activities.