Showing results (1-10 of 6) with videos related to
Sort By:
Pageof 1
Scientific Reports|October 28, 2021
Oxysterols in stored powders as potential health hazardsSylwia Chudy, Joanna TeichertFoods (Basel, Switzerland)|February 13, 2025
The Origin Link Between "Śląski" Cheese and the Silesia Region: A Basis for Obtaining Protection for Geographical IndicationsSylwia Chudy, Jakub Kępiński, Agnieszka MakowskaFoods (Basel, Switzerland)|August 14, 2025
Sodium Chloride in FoodSylwia Chudy, Agnieszka Makowska, Ryszard KowalskiActa Scientiarum Polonorum. Technologia Alimentaria|January 10, 2017
APPLICATION OF OAT, WHEAT AND RYE BRAN TO MODIFY NUTRITIONAL PROPERTIES, PHYSICAL AND SENSORY CHARACTERISTICS OF EXTRUDED CORN SNACKSAgnieszka Makowska, Anna Polcyn, Sylwia Chudy, et al.Scientific Reports|November 26, 2021
Effect of honeydew honey addition on the water activity and water holding capacity of kefir in the context of its sensory acceptabilityPaulina Bielska, Dorota Cais-Sokolińska, Joanna Teichert, et al.Foods (Basel, Switzerland)|February 26, 2020
Color Stability of Fermented Mare's Milk and a Fermented Beverage from Cow's Milk Adapted to Mare's Milk CompositionJoanna Teichert, Dorota Cais-Sokolińska, Romualda Danków, et al.Pageof 1