Sylwia Stępniewska
5PUBLICATIONS
13CO-AUTHORS
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Publications (5)
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|Jan 10, 2026
The Chemical Composition and Baking Quality of Rye Flour from Grain with Organic Production.Sylwia Stępniewska, Grażyna Cacak-Pietrzak, Anna Fraś
|Dec 31, 2025
Wheat Pasta Enriched with Green Coffee Flour: Physicochemical, Antioxidant and Sensory Properties.Dariusz Dziki, Grażyna Cacak-Pietrzak, Julia Kopyto-Krzepicka
|Aug 14, 2025
The Effect of the Incorporation Level of Rosa rugosa Fruit Pomace and Its Drying Method on the Physicochemical, Microstructural, and Sensory Properties of Wheat Pasta.Grażyna Cacak-Pietrzak, Agata Marzec, Aleksandra Rakocka
|Jan 25, 2025
The Impact of Oyster Mushrooms (Pleurotus ostreatus) on the Baking Quality of Rye Flour and Nutrition Composition and Antioxidant Potential of Rye Bread.Sylwia Stępniewska, Agnieszka Salamon, Grażyna Cacak-Pietrzak
|Aug 11, 2019
Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour.Sylwia Stępniewska, Waleed H Hassoon, Anna Szafrańska
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Frequent Collaborators
4 joint publications
Dariusz Dziki
4 joint publications
Grażyna Cacak-Pietrzak
2 joint publications
Agata Marzec
2 joint publications
Anna Krajewska
1 joint publications
Agnieszka Salamon
1 joint publications
Małgorzata Piecyk
1 joint publications
Hanna Kowalska
1 joint publications
Andrzej Cendrowski
1 joint publications
Renata Nowak
1 joint publications
Wioleta Dołomisiewicz
