Krzysztof Buksa
7PUBLICATIONS
8CO-AUTHORS
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Publications (7)
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|May 14, 2025
The Influence of Integrated and Intensive Grain Production on the Content and Properties of Chemical Components in Rye Grain.Krzysztof Buksa, Alicja Sułek, Michał Szczypek
|May 07, 2025
Characteristics of In-Vitro Starch Digestibility in Wheat Bread with Arabinoxylans, Baked Using Sourdough or Postponed Baking Methods.Angelika Bieniek, Krzysztof Buksa
|Oct 16, 2024
The Influence of Oat β-Glucans of Different Molar Mass on the Properties of Gluten-Free Bread.Angelika Bieniek, Krzysztof Buksa
|Aug 29, 2024
The Influence of Arabinoxylan of Different Molar Masses on the Properties of Rye Bread Baked by the Postponed Baking Method.Angelika Bieniek, Krzysztof Buksa
|Jun 27, 2024
Production of Resistant Starch by Roasting Retrograded Starch with Glucose.Małgorzata Kapelko-Żeberska, Tomasz Zięba, Marta Meisel
|Jun 19, 2024
An Attempt to Replace Pure Citric Acid with Natural Lemon Juice during Potato Starch Esterification.Ewa Tomaszewska-Ciosk, Ewa Zdybel, Małgorzata Kapelko-Żeberska
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