Articles by Krzysztof Surówka
 

LIMITED ENZYMIC HYDROLYSIS OF EXTRUDED SOY FLOUR AS A METHOD FOR OBTAINING NEW FUNCTIONAL FOOD COMPONENTS
Daniel Żmudziński, Krzysztof Surówka
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):171–177
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THE EFFECT OF ENZYMATIC HYDROLYSIS OF EXTRUDED SOY PROTEIN CONCENTRATE ON ITS PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES
Daniel Żmudziński, Wiesław Łasocha, Krzysztof Surówka
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):163–170
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CHARACTERISATION OF THE STALING PROCESS OF WHOLEMEAL BREAD.
Mirosław Fik, Magdalena Michalczyk, Krzysztof Surówka, Ireneusz Maciejaszek
Pol. J. Food Nutr. Sci. 2000;50(2):23–28
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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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