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Influence of modified starches on properties of gluten-free dough and bread. Part II: Quality and staling of gluten-free bread

Food hydrocolloids, 2012-10, Vol.29 (1), p.68-74

2012

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The fortification of biscuits with bee pollen and its effect on physicochemical and antioxidant properties in biscuits

Food science & technology, 2015-09, Vol.63 (1), p.640-646

2015

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Application of cross-linked and hydrolyzed arabinoxylans in baking of model rye bread

Food chemistry, 2016-02, Vol.192, p.991-996

2016

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Hemp (Cannabis sativa subsp. sativa) flour and protein preparation as natural nutrients and structure forming agents in starch based gluten-free bread

Food science & technology, 2017-10, Vol.84, p.143-150

2017

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Effect of inulin and pectin on rheological and thermal properties of potato starch paste and gel

Journal of food engineering, 2014-03, Vol.124, p.72-79

2014

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Starch and starch derivatives in gluten-free systems – A review

Journal of cereal science, 2016-01, Vol.67, p.46-57

2016

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Pasting and gel characteristics of normal and waxy maize starch in glucose syrup solutions

Journal of cereal science, 2018-01, Vol.79, p.253-258

2018

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Multiplication-Related Classes of Complex Numbers

Formalized mathematics, 2020-07, Vol.28 (2), p.197-210

Ziobro, Rafał

2020

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Supplementation of gluten-free bread with non-gluten proteins. Effect on dough rheological properties and bread characteristic

Food hydrocolloids, 2013-08, Vol.32 (2), p.213-220

2013

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Apple Pomace as a Source of Bioactive Polyphenol Compounds in Gluten-Free Breads

Antioxidants, 2021-05, Vol.10 (5), p.807

2021

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Pulp obtained after isolation of starch from red and purple potatoes (Solanum tuberosum L.) as an innovative ingredient in the production of gluten-free bread

PloS one, 2020-09, Vol.15 (9), p.e0229841-e0229841

2020

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Concatenation of Finite Sequences

Formalized mathematics, 2019-04, Vol.27 (1), p.1-13

Ziobro, Rafał

2019

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Effect of inulin on rheological and thermal properties of gluten-free dough

Carbohydrate polymers, 2012-09, Vol.90 (1), p.353-360

2012

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Waxy starch as dough component and anti-staling agent in gluten-free bread

Food science & technology, 2019-01, Vol.99, p.476-482

2019

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Arithmetic Operations on Short Finite Sequences

Formalized mathematics, 2018-10, Vol.26 (3), p.199-208

Ziobro, Rafał

2018

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Elementary Number Theory Problems. Part XIII

Formalized mathematics, 2024-08, Vol.32 (1), p.1-8

2024

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Non-gluten proteins as structure forming agents in gluten free bread

Journal of food science and technology, 2016-01, Vol.53 (1), p.571-580

2016

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Parity as a Property of Integers

Formalized mathematics, 2018-07, Vol.26 (2), p.91-100

Ziobro, Rafał

2018

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Potato Flakes (Solanum tuberosum L.) as a Factor Modifying the Rheological Properties of Dough and Limiting the Staling of Gluten-free Bread

Food and bioprocess technology, 2021, Vol.14 (1), p.65-77

2021

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The influence of acorn flour on rheological properties of gluten-free dough and physical characteristics of the bread

European food research & technology, 2015-06, Vol.240 (6), p.1135-1143

2015

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Influence of inulin on physical characteristics and staling rate of gluten-free bread

Journal of food engineering, 2013-05, Vol.116 (1), p.21-27

2013

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The impact of resistant starch on characteristics of gluten-free dough and bread

Food hydrocolloids, 2009-05, Vol.23 (3), p.988-995

2009

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Influence of modified starches on properties of gluten-free dough and bread. Part I: Rheological and thermal properties of gluten-free dough

Food hydrocolloids, 2012-08, Vol.28 (2), p.353-360

2012

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Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread

Molecules (Basel, Switzerland), 2021-04, Vol.26 (8), p.2197

2021

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Linseed (Linum usitatissimum L.) mucilage as a novel structure forming agent in gluten-free bread

Food science & technology, 2015-06, Vol.62 (1), p.257-264

2015

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Influence of modified starches on properties of gluten-free dough and bread. Part II: Quality and staling of gluten-free bread

The fortification of biscuits with bee pollen and its effect on physicochemical and antioxidant properties in biscuits

Application of cross-linked and hydrolyzed arabinoxylans in baking of model rye bread

Hemp (Cannabis sativa subsp. sativa) flour and protein preparation as natural nutrients and structure forming agents in starch based gluten-free bread

Effect of inulin and pectin on rheological and thermal properties of potato starch paste and gel

Starch and starch derivatives in gluten-free systems – A review

Pasting and gel characteristics of normal and waxy maize starch in glucose syrup solutions

Multiplication-Related Classes of Complex Numbers

Supplementation of gluten-free bread with non-gluten proteins. Effect on dough rheological properties and bread characteristic

Apple Pomace as a Source of Bioactive Polyphenol Compounds in Gluten-Free Breads

Pulp obtained after isolation of starch from red and purple potatoes (Solanum tuberosum L.) as an innovative ingredient in the production of gluten-free bread

Concatenation of Finite Sequences

Effect of inulin on rheological and thermal properties of gluten-free dough

Waxy starch as dough component and anti-staling agent in gluten-free bread

Arithmetic Operations on Short Finite Sequences

Elementary Number Theory Problems. Part XIII

Non-gluten proteins as structure forming agents in gluten free bread

Parity as a Property of Integers

Potato Flakes (Solanum tuberosum L.) as a Factor Modifying the Rheological Properties of Dough and Limiting the Staling of Gluten-free Bread

The influence of acorn flour on rheological properties of gluten-free dough and physical characteristics of the bread

Influence of inulin on physical characteristics and staling rate of gluten-free bread

The impact of resistant starch on characteristics of gluten-free dough and bread

Influence of modified starches on properties of gluten-free dough and bread. Part I: Rheological and thermal properties of gluten-free dough

Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread

Linseed (Linum usitatissimum L.) mucilage as a novel structure forming agent in gluten-free bread

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