Author Halina Gambuś
The chemical composition and pasting characteristics /of oat flakes of different origin
Acta Agroph. 2017, 24(3), 379-393
Article Selected physical properties of oat flour and its interactions with hydrocolloids compared with wheat and rye flours
Acta Agroph. 2011, 17(2), 433-447
Rheological characteristics of residual oat flour – sucrose – water ternary systems
Acta Agroph. 2014, 21(1), 5-15
Evaluation of physical properties of bread with different share of oat flour in dough made with or without rye sourdough
Acta Agroph. 2013, 20(4), 721-734
Pasting characteristics of water and milk based suspensions of oat flour and selected texture parameters of gels obtained from them
Acta Agroph. 2013, 20(4), 515-528
Antioxidant activity of quercetin water solutions containing β-cyclodextrin
Acta Agroph. 2013, 20(3), 423-435
Technological evaluation and chemical composition of rye grain of selected varieties cultivated by 3 consecutive years
Acta Agroph. 2012, 19(2), 265-276
The influence of addition of pentosan preparation on rye dough and bread properties
Acta Agroph. 2012, 19(1), 7-18
| eISSN: | 2300-6730 |
| ISSN: | 1234-4125 |
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