Angelika Bieniek
4PUBLICATIONS
1CO-AUTHORS
Get your video featured.
Publish with JoVEGet your video featured.
Publish with JoVE
Publications (4)
Sort by Publication Date:
|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
|Feb 24, 2024
The Influence of Arabinoxylans on the Properties of Wheat Bread Baked Using the Postponed Baking Method.Angelika Bieniek, Krzysztof Buksa
Pageof 1
