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Lesław Juszczak
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Lesław Juszczak
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Lesław Juszczak
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1
The Influence of the Addition of Nuts on the Thermal and Rheological Properties of Wheat Flour
by
Karolina Pycia
,
Lesław
Juszczak
Published 2021-06-01
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Article
2
The influence of honey enrichment with bee pollen or bee bread on the content of selected mineral components in multifloral honey
by
Celina Habryka
,
Robert Socha
,
Lesław
Juszczak
Published 2020-10-01
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Article
3
The Effect of Enriching Honey with Propolis on the Antioxidant Activity, Sensory Characteristics, and Quality Parameters
by
Celina Habryka
,
Robert Socha
,
Lesław
Juszczak
Published 2020-03-01
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Article
4
Contamination of Tea and Tea Infusion with Polycyclic Aromatic Hydrocarbons
by
Alicja Zachara
,
Dorota Gałkowska
,
Lesław
Juszczak
Published 2017-12-01
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Article
5
Effect of Bee Pollen Addition on the Polyphenol Content, Antioxidant Activity, and Quality Parameters of Honey
by
Celina Habryka
,
Robert Socha
,
Lesław
Juszczak
Published 2021-05-01
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Article
6
Effect of Citrus Fiber on the Rheological Properties of Dough and Quality of the Gluten-Free Bread
by
Jarosław Korus
,
Lesław
Juszczak
,
Mariusz Witczak
,
Rafał Ziobro
Published 2020-09-01
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Article
7
Effect of Prebiotic Polysaccharides on the Rheological Properties of Reduced Sugar Potato Starch Based Desserts
by
Dorota Gałkowska
,
Monika Południak
,
Mariusz Witczak
,
Lesław
Juszczak
Published 2020-09-01
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Article
8
Effect of Maltodextrins on the Rheological Properties of Potato Starch Pastes and Gels
by
Lesław
Juszczak
,
Dorota Gałkowska
,
Teresa Witczak
,
Teresa Fortuna
Published 2013-01-01
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Article
9
The Influence of Chemically Modified Potato Maltodextrins on Stability and Rheological Properties of Model Oil-in-Water Emulsions
by
Karolina Pycia
,
Artur Gryszkin
,
Wiktor Berski
,
Lesław
Juszczak
Published 2018-01-01
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Article
10
Effect of Esterification Conditions on the Physicochemical Properties of Phosphorylated Potato Starch
by
Jacek Rożnowski
,
Lesław
Juszczak
,
Barbara Szwaja
,
Izabela Przetaczek-Rożnowska
Published 2021-07-01
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Article
11
Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread
by
Jarosław Korus
,
Rafał Ziobro
,
Teresa Witczak
,
Kamila Kapusniak (Jochym)
,
Lesław
Juszczak
Published 2021-04-01
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Article
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