Contamination of Tea and Tea Infusion with Polycyclic Aromatic Hydrocarbons

Por Zachara, Alicja, Gałkowska, Dorota, Juszczak, Lesław
Publicado no Int J Environ Res Public Health (2017)

Characteristics of physico-chemical properties of bilberry (Vaccinium myrtillus L.) jams with added herbs

Por Korus, Anna, Jaworska, Grażyna, Bernaś, Emilia, Juszczak, Lesław
Publicado no J Food Sci Technol (2014)

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

Por Ziobro, Rafał, Juszczak, Lesław, Witczak, Mariusz, Korus, Jarosław
Publicado no J Food Sci Technol (2015)

Effect of Maltodextrins on the Rheological Properties of Potato Starch Pastes and Gels

Por Juszczak, Lesław, Gałkowska, Dorota, Witczak, Teresa, Fortuna, Teresa
Publicado no Int J Food Sci (2013)

The Influence of Chemically Modified Potato Maltodextrins on Stability and Rheological Properties of Model Oil-in-Water Emulsions

Por Pycia, Karolina, Gryszkin, Artur, Berski, Wiktor, Juszczak, Lesław
Publicado no Polymers (Basel) (2018)

Physicochemical, thermal and rheological properties of starches isolated from malting barley varieties

Por Pycia, Karolina, Gałkowska, Dorota, Juszczak, Lesław, Fortuna, Teresa, Witczak, Teresa
Publicado no J Food Sci Technol (2014)