Ada Krawęcka
4PUBLICATIONS
10CO-AUTHORS
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Publications (4)
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|Jul 11, 2023
The Effect of the Addition of Low-Alkaloid Lupine Flour on the Glycemic Index In Vivo and the Physicochemical Properties and Cooking Quality of Durum Wheat Pasta.Ada Krawęcka, Aldona Sobota, Piotr Zarzycki
|Oct 14, 2022
Effect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta.Ada Krawęcka, Aldona Sobota, Eva Ivanišová
|Nov 27, 2021
Stinging Nettle (Urtica dioica L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition, In Vitro Glycemic Index, and Quality Properties.Ada Krawęcka, Aldona Sobota, Urszula Pankiewicz
|Oct 23, 2021
The Use of the Probiotic Lactiplantibacillus plantarum 299v in the Technology of Non-Dairy Ice Cream Based on Avocado.Ada Krawęcka, Justyna Libera, Agnieszka Latoch
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Frequent Collaborators
3 joint publications
Aldona Sobota
2 joint publications
Ewelina Zielińska
2 joint publications
Piotr Zarzycki
1 joint publications
Justyna Libera
1 joint publications
Agnieszka Latoch
1 joint publications
Eva Ivanišová
1 joint publications
Ľuboš Harangozo
1 joint publications
Veronika Valková
1 joint publications
Agata Blicharz-Kania
1 joint publications
Sylwia Mildner-Szkudlarz
