Piotr Zarzycki
6PUBLICATIONS
6CO-AUTHORS
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Publications (6)
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|Oct 16, 2024
The Impact of Ganoderma lucidum (Curtis) P. Karst. Supplementation on the Technological, Chemical, and Quality Parameters of Wheat Bread.Paulina Łysakowska, Aldona Sobota, Anna Wirkijowska
|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
|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
|Nov 25, 2021
Chemical, technological, and sensory evaluation of the suitability of coconut by-products in white rolls.Anna Wirkijowska, Aldona Sobota, Piotr Zarzycki
|Nov 20, 2019
Rheological properties of milk-based desserts with the addition of oat gum and κ-carrageenan.Piotr Zarzycki, Aleksandra Elżbieta Ciołkowska, Ewa Jabłońska-Ryś
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