HALINA GAMBUŚ

The role of starch in bakery products

DOROTA PIASECKA-KWIATKOWSKA, JERZY R. WARCHALEWSKI

The cereal protein inhibitors of hydrolytic enzymes and their role. Part II protein inhibitors of proteinases

ALICJA KAWKA, HENRYK GĄSIOROWSKI

Amino acid composition of some barley varieties

AGNIESZKA MAKOWSKA, KAROLINA STRYBE, WIKTOR OBUCHOWSKI

The effect of wheat variety and flour yield on „DUROTEST” results

GRZEGORZ GALIŃSKI, JAN GAWĘCKI, MARIAN REMISZEWSKI

Digestibility of native and modified starches

GRZEGORZ GALIŃSKI, JAN GAWĘCKI, GRAŻYNA LEWANDOWICZ

In vitro digestibility of native and modified starches without and with sweeteners addition

EDYTA KOWALSKA, JAN PIKUL, PRZEMYSŁAW OZIEMKOWSKI

Physical and chemical properties of plain yoghurt made from milk concentrated using the ultrafiltration and traditional methods

ANNA STASIAK

Determination of p-hydroxybenzoic acid esters in fruit and vegetable juices using a colorimetric method

BOŻENA STASIŃSKA, ANTONINA KOMOROWSKA

Nutrition value of protein concentrate and its hydrol yzates from Saccharomyces uvarum yeast

ANNA MARKOWSKA, WIESŁAWA FURMANEK

Evaluation of nitrate and nitrite contents in diets of preschool children

ELŻBIETA SIKORA

Nutritional value of selected „musli bars”

MAREK ZIN, MARIUSZ RUDY, AGATA ZNAMIROWSKA

Fattening and slaughter value of swine hybrids: ♀pbz x ♂duroc, ♀pbz x ♂hampshire and ♀pbz x ♂pietrain

MARIUSZ RUDY, MAREK ZIN, ELŻBIETA GŁODEK

Quantity as well as physico – chemical property analysis of meat from swine hybrids: ♀pbz x ♂duroc, ♀pbz x ♂hampshire and ♀pbz x ♂pietrain

ELIZA KOSTYRA

„AROMA SYMPOSIUM” – current research on the perception of flavors, the release and formation of flavors and the acceptance of food