Articles by Jadwiga Sadowska
TECHNOLOGICAL USABILITY OF TUBERS OF GENETICALLY MODIFIED POTATO.
Pol. J. Food Nutr. Sci. 2008;58(2):199–210
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
TEXTURE AND MICROSTRUCTURE OF FRIED STRIPS OF GENETICALLY – MODIFIED POTATO
Pol. J. Food Nutr. Sci. 2006;56(2):169–176
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
COMPARISON OF MICROSTRUCTURE OF VITREOUS AND MEALY KERNELS OF HARD AND SOFT WHEAT.
Pol. J. Food Nutr. Sci. 1999;49(4):3–15
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