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Volume 71's Reviewers Index
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Editorial Policies
Peer Review Policy
For Reviewers
Research Ethics Policy
Plagiarism
Informed Consent Policy
Conflict of Interest Policy
Open Access Policy
Corrections, Retractions and Expressions of Concern
Advertising Policy
News
New IMPACT FACTOR
Volume 70 Authors' Index
Volume 70 Reviewers' Index
Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences
Our new CiteScore2020 from SCOPUS
June 2021 Issue has just been published
September 2021 issue has just been released
Volume 71's Reviewers Index
Our new Impact Factor and Cite Score
Author Tomasz Zięba
ORIGINAL ARTICLE
Starches Modified by Combination of Phosphorylation and High-Voltage Electrical Discharge (HVED) Treatment
Ivanka Grgić, Marijana Grec, Artur Gryszkin, Tomasz Zięba, Mirela Kopjar, Đurđica Ačkar, Antun Jozinović, Borislav Miličević, Sandra Zavadlav, Jurislav Babić
Pol. J. Food Nutr. Sci. 2021;71(1):79–88
Selected Rheological Properties of RS3/4 Type Resistant Starch
Pol. J. Food Nutr. Sci. 2017;67(4):293–299
PHYSICAL AND CHEMICAL MODIFICATION OF POTATO STARCH TO OBTAIN RESISTANT STARCH PREPARATIONS
Pol. J. Food Nutr. Sci. 2010;60(2):153–157
SELECTED PROPERTIES OF POTATO STARCH SUBJECTED TO MULTIPLE PHYSICAL AND CHEMICAL MODIFICATIONS
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):639–645
PROPERTIES OF EXTRUDED STARCH MODIFIED WITH PHOSPHORUS AND GLYCIN
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):633–638
EFFECT OF PROTEIN PREPARATIONS ADDITION ON PROPERTIES OF POTATO SNACKS OBTAINED FROM EXTRUDED SEMI-PRODUCTS
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):429–435
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