Articles by Krzysztof Leszczyński
 

EFFECT OF HOMOGENISATION PRESSURE ON EMULSION STABILITY

Elżbieta Dłużewska, Krzysztof Leszczyński
Pol. J. Food Nutr. Sci. 2005;55(3):293–298
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TECHNOLOGICAL ASPECTS OF OBTAINING STERILISED SOY PUDDINGS.
Elżbieta Dłużewska, Anna Żuk, Krzysztof Leszczyński
Pol. J. Food Nutr. Sci. 2003;53(1):29–33
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INFLUENCE OF MEMBRANE PROCESSING ON FUNCTIONAL PROPERTIES OF RAPESEED PROTEIN PREPARATIONS.
Elżbieta Dłużewska, Stanisław Gwiazda, Krzysztof Leszczyński
Pol. J. Food Nutr. Sci. 2000;50(2):35–39
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Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
PJFNS, 12.02.2019 - 31.08.2019
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