Articles by 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
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