검색결과 : 6건
| No. | Article |
|---|---|
| 1 |
Effect of inulin and pectin on rheological and thermal properties of potato starch paste and gel Witczak T, Witczak M, Ziobro R Journal of Food Engineering, 124, 72, 2014 |
| 2 |
Ceramide mediates lung fibrosis in cystic fibrosis Ziobro R, Henry B, Edwards MJ, Lentsch AB, Gulbins E Biochemical and Biophysical Research Communications, 434(4), 705, 2013 |
| 3 |
Influence of inulin on physical characteristics and staling rate of gluten-free bread Ziobro R, Korus J, Juszczak L, Witczak T Journal of Food Engineering, 116(1), 21, 2013 |
| 4 |
The effects of maltodextrins on gluten-free dough and quality of bread Witczak M, Korus J, Ziobro R, Juszczak L Journal of Food Engineering, 96(2), 258, 2010 |
| 5 |
Starch gelatinization as measured by rheological properties of the dough Sikora M, Kowalski S, Krystyjan M, Ziobro R, Wrona P, Curic D, LeBail A Journal of Food Engineering, 96(4), 505, 2010 |
| 6 |
Grass pea (Lathyrus sativus L.) starch as an alternative for cereal starches: Rheological properties and retrogradation susceptibility Korus J, Witczak M, Juszczak L, Ziobro R Journal of Food Engineering, 88(4), 528, 2008 |