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)

Synthesis and Effect of Structure on Swelling Properties of Hydrogels Based on High Methylated Pectin and Acrylic Polymers

Por Kowalski, Grzegorz, Kijowska, Karolina, Witczak, Mariusz, Kuterasiński, Łukasz, Łukasiewicz, Marcin
Publicado no Polymers (Basel) (2019)

Standards for thyroid laboratory testing, and cognitive functions after menopause

Por Bojar, Iwona, Bejga, Przemysław, Witczak, Mariusz, Łyszcz, Robert, Makara-Studzinska, Marta
Publicado no Prz Menopauzalny (2014)

Functional Status of Thyroid and Cognitive Functions after Menopause

Por Bojar, Iwona, Owoc, Alfred, Gujski, Mariusz, Witczak, Mariusz, Gnatowski, Maciej, Walecka, Irena
Publicado no Med Sci Monit (2015)