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