Articles by Zbigniew Rzedzicki
 

A STUDY ON SELECTED ASSORTMENTS OF MULTI-CEREAL BREAKFAST CEREALS
Zbigniew Rzedzicki, Emilia Sykut, Maria Poczek
Pol. J. Food Nutr. Sci. 2007;57(Special issue 3A):119–123
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Distribution of (1,3)(1,4)-Beta-D-Glucans in Grains of Polish Oat Cultivars and Lines (Avena sativa L.)
Emilia Sykut-Domańska, Zbigniew Rzedzicki, Piotr Zarzycki, Aldona Sobota, Wioletta Błaszczak
Pol. J. Food Nutr. Sci. 2016;66(1):51–56
DOI: https://doi.org/10.1515/pjfns-2015-0012
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Application of Grasspea Wholemeal in the Technology of White Bread Production.
Małgorzata Kasprzak, Zbigniew Rzedzicki
Pol. J. Food Nutr. Sci. 2012;62(4):207–213
DOI: https://doi.org/10.2478/v10222-012-0056-6
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EFFECT OF EXTRUSION-COOKING PROCESS ON THE CHEMICAL COMPOSITION OF CORN-WHEAT EXTRUDATES, WITH PARTICULAR EMPHASIS ON DIETARY FIBRE FRACTIONS
Aldona Sobota, Emilia Sykut-Domańska, Zbigniew Rzedzicki
Pol. J. Food Nutr. Sci. 2010;60(3):251–259
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QUALITY OF WHEAT BREAKFAST CEREALS AVAILABLE ON THE POLISH MARKET
Zbigniew Rzedzicki, Emilia Sykut-Domańska, Joanna Popielewicz
Pol. J. Food Nutr. Sci. 2008;58(3):307–312
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APPLICATION OF PEA HULLS FOR EXTRUDATE PRODUCTION.
Zbigniew Rzedzicki, Halina Kozłowska, Agnieszka Troszyńska
Pol. J. Food Nutr. Sci. 2004;54(4):363–368
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Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
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