Keyword microstructure
 

POTATO FIBRE PREPARATION – CHEMICAL CHARACTERISTICS, MICROSTRUCTURE AND FUNCTIONAL PROPERTIES IN BAKING PRODUCTS
Maria Soral-Śmietana, Aleksander Walkowski, Małgorzata Wronkowska, Grażyna Lewandowicz
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):119–124
Stats
Abstract
Article (PDF)
 

EFFECT OF WHEAT BRAN ADDITION AND SCREW SPEED ON MICROSTRUCTURE AND TEXTURAL CHARACTERISTICS OF COMMON WHEAT PRECOOKED PASTA-LIKE PRODUCTS
Agnieszka Wójtowicz, Leszek Mościcki
Pol. J. Food Nutr. Sci. 2011;61(2):101–107
DOI: https://doi.org/10.2478/v10222-011-0010-z
Stats
Abstract
Article (PDF)
 

TECHNOLOGICAL USABILITY OF TUBERS OF GENETICALLY MODIFIED POTATO.
Jadwiga Sadowska, Wioletta Błąszczak, Józef Fornal, Tomasz Jeliński, Jarosław Budny
Pol. J. Food Nutr. Sci. 2008;58(2):199–210
Stats
Abstract
Article (PDF)
 

APPLICATION OF MICROSCOPY METHODS IN FOOD ANALYSIS.
Wioletta Błaszczak, Józef Fornal
Pol. J. Food Nutr. Sci. 2008;58(2):183–198
Stats
Abstract
 

TEXTURE AND MICROSTRUCTURE OF FRIED STRIPS OF GENETICALLY – MODIFIED POTATO
Jadwiga Sadowska, Wioletta Błaszczak, Józef Fornal, Ewa Zimnoch-Guzowska, Witold Zagórski-Ostoja
Pol. J. Food Nutr. Sci. 2006;56(2):169–176
Stats
Abstract
 

INFLUENCE OF SOME FUNCTIONAL COMPONENTS ADDITION ON THE MICROSTRUCTURE OF PRECOOKED PASTA
Agnieszka Wójtowicz
Pol. J. Food Nutr. Sci. 2005;55(4):417–422
Stats
Abstract
Article (PDF)
 

EFFECT OF EMULSIFIERS ADDITION ON DOUGH PROPERTIES, BACKING QUALITY AND MICROSTRUCTURE OF BISCUITS.
Wioletta Błaszczak, Józef Fornal, Ahmed Ramy
Pol. J. Food Nutr. Sci. 2004;54(4):343–348
Stats
Abstract
Article (PDF)
 

MICROSTRUCTURE, THERMAL PROPERTIES AND SUSCEPTIBILITY OF THE HIGH AMYLOSE WHEAT STARCH TO ENZYMATIC HYDROLYSIS: A NEW MATERIAL FOR RESISTANT STARCH (RSIII) PRODUCTION.

Luybov A. Wasserman, Valetina I. Kiseleva, Alberto. Schiraldi, Wioletta Błaszczak, Józef Fornal, Elena V. Sotnikova, Michael Gapparov, Vladimir P. Yuryev
Pol. J. Food Nutr. Sci. 2004;54(2):151–156
Stats
Abstract
 

PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF CASEINATES OBTAINED BY EXTRUSION COOKING.
Jerzy Szpendowski, Marek Cierach, Zbigniew Śmietana, Joanna Wilczewska
Pol. J. Food Nutr. Sci. 2001;51(4):13–18
Stats
Abstract
 

CHANGES IN MICROSTRUCTURE OF NATIVE STARCHES AND STARCH ACETATES OF DIFFERENT BOTANICAL ORIGIN DURING RETROGRADATION
Wioletta Błaszczak, Józef Fornal, Grażyna Lewandowicz
Pol. J. Food Nutr. Sci. 2001;51(2):55–62
Stats
Abstract
 

ROASTING-INDUCED CHANGES IN TEXTURE AND FIBRE MICROSTRUCTURE OF BOVINE M. SEMITENDINOSUS MUSCLE
Krystyna Palka
Pol. J. Food Nutr. Sci. 2000;50(2):41–45
Stats
Abstract
 

MICROSTRUCTURE OF LONGISSIMUS LUMBORUM MUSCLE AND SELECTED CHARACTERISTICS OF LAMB CARCASS AND MEAT QUALITY.
Danuta Kłosowska, Alfred Dankowski, Bogusz Kłosowski, Paulina Belzerowska, Daria Stępka
Pol. J. Food Nutr. Sci. 1998;48(3):493–502
Stats
Abstract
 

CHEMICAL COMPOSITION, MICROSTRUCTURE AND PHYSICO-CHEMICAL CHARACTERISTICS OF TWO COMMERCIAL PEA PROTEIN ISOLATES.
Maria Soral-Śmietana, Alicja Świgoń, Ryszard Amarowicz, Lolke Sijtsma
Pol. J. Food Nutr. Sci. 1998;48(2):193–200
Stats
Abstract
 
Most read
Indexes
 
Keywords index
Topics index
Authors index
Copyright © 2006-2018 Bentus All rights reserved.