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Publikacje pracownika
- 2023, Effect of dietary fibre waste originating from food production on the gluten structure in common wheat dough, International Agrophysics, 37, str. 107-109, DOI: 10.31545/intagr/159236
- 2023, The Influence of Tomato and Pepper Processing Waste on Bread Quality, Applied Sciences, 13, 9312, DOI: 10.3390/app13169312
- 2022, Effect of Moldavian dragonhead seed residue on the baking properties of wheat flour and bread quality, LWT - Food Science and Technology, 155, 112967, str. 1-8, DOI: 10.1016/j.lwt.2021.112967
- 2022, Chemical, technological, and sensory evaluation of the suitability of coconut by-products in white rolls, Journal of the Science of Food and Agriculture, 102.8 str. 3370-3378, DOI: 10.1002/jsfa.11684
- 2022, Ocena jakości pieczywa pszennego z udziałem produktów ubocznych przerobu pomidorów i papryki, III Konferencja Naukowa "Nauka o Zbożach osiągnięcia i perspektywy", Lublin 22–23.09.2022, str. 11
- 2021, Chemical, technological and sensory evaluation of the suitability of coconut by-products in white rolls, Journal Science of Food and Agriculture, DOI: 10.1002/jsfa.11684
- 2021, The influence of vegetable processing waste from bell pepper and tomato on the baking characteristics of wheat flour and the quality of wheat bread, 14th International Conference on Agrophysics (ICA 2023); Lublin, Polska, 11-13 września 2023 r., 185-185
- 2020, The possibility of using by-products from the flaxseed industry for functional bread production, LWT - Food Science and Technology, 118, str. 1-7, DOI: 10.1016/j.lwt.2019.108860
