Articles by Jadwiga Sadowska
 

TECHNOLOGICAL USABILITY OF TUBERS OF GENETICALLY MODIFIED POTATO.
Jadwiga Sadowska, Wioletta Błąszczak, Józef Fornal, Tomasz Jeliński, Jarosław Budny
Pol. J. Food Nutr. Sci. 2008;58(2):199–210
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STRUCTURE AND FUNCTIONAL PROPERTIES OF WHEAT BREAD AND PASTA PRODUCED THROUGH SUPPLEMENTATION OF RS2 AND RS3 TO WHEAT FLOUR FROM TRADITIONAL POLISH AND RUSSIAN CULTIVARS
Valentina I. Kiseleva, Wioletta Błaszczak, Jadwiga Sadowska, Valery Ya. Chernykh, Ekaterina Artem’eva, Józef Fornal, Vladimir P. Yuryev
Pol. J. Food Nutr. Sci. 2007;57(2):239–245
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RHEOLOGICAL CHARACTERISTICS OF OXIDISED POTATO STARCH
Jadwiga Sadowska, Małgorzta Wronkowska, Grąyna Lewandowicz, Maria Soral-Śmietana
Pol. J. Food Nutr. Sci. 2006;56(3):311–318
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TEXTURE AND MICROSTRUCTURE OF FRIED STRIPS OF GENETICALLY – MODIFIED POTATO
Jadwiga Sadowska, Wioletta Błaszczak, Józef Fornal, Ewa Zimnoch-Guzowska, Witold Zagórski-Ostoja
Pol. J. Food Nutr. Sci. 2006;56(2):169–176
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INFLUENCE OF POTATO STARCH OXIDATION ON TEXTURE, AND RHEOLOGICAL BEHAVIOUR OF SOME SWEET DESSERTS.
Grażyna Lewandowicz, Małgorzata Wronkowska, Jadwiga Sadowska, Maria Soral-Śmietana, Wioletta Błaszczak, Aleksander Walkowski
Pol. J. Food Nutr. Sci. 2003;53(2):31–36
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COMPARISON OF MICROSTRUCTURE OF VITREOUS AND MEALY KERNELS OF HARD AND SOFT WHEAT.
Jadwiga Sadowska, Tomasz Jeliński, Józef Fornal
Pol. J. Food Nutr. Sci. 1999;49(4):3–15
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