Articles by 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
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