Joanna Kaszuba
7PUBLICATIONS
16CO-AUTHORS
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Publications (7)
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|Oct 16, 2024
Assessment of the Suitability of Flour Obtained from Mountain Rye Grain Milling and the Method of Dough Fermentation for the Production of Rye Bread.Joanna Kaszuba, Magdalena Czyż, Tomasz Cebulak
|Feb 10, 2024
Comparison of the Antioxidant and Sensorial Properties of Kvass Produced from Mountain Rye Bread with the Addition of Selected Plant Raw Materials.Joanna Kaszuba, Marta Jańczak-Pieniążek, Dagmara Migut
|Apr 28, 2023
Influence of the Addition of Vital Wheat Gluten on Thermal and Rheological Properties of Triticale Flour.Karolina Pycia, Joanna Kaszuba, Zuzanna Posadzka
|Dec 23, 2022
Walnut Male Flowers (Juglans regia L.) as a Functional Addition to Wheat Bread.Karolina Pycia, Agata Maria Pawłowska, Joanna Kaszuba
|Oct 23, 2021
Quality Assessment of Wheat Bread Incorporating Chia Seeds.Greta Adamczyk, Eva Ivanišová, Joanna Kaszuba
|Jan 26, 2021
Content of Phenolic Acids in the Grain of Selected Polish Triticale Cultivars and Its Products.Joanna Kaszuba, Ireneusz Kapusta, Zuzanna Posadzka
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Frequent Collaborators
3 joint publications
Ireneusz Kapusta
3 joint publications
Karolina Pycia
2 joint publications
Natalia Żurek
1 joint publications
Barbara Krochmal-Marczak
1 joint publications
Jan Oszmiański
1 joint publications
Greta Adamczyk
1 joint publications
Eva Ivanišová
1 joint publications
Inna Bobel
1 joint publications
Kateryna Khvostenko
1 joint publications
Nataliia Falendysh
