TERESA FORTUNA, JACEK ROŻNOWSKI

Chemically modified starches, their properties and uses

PIOTR JANAS, ZDZISŁAW TARGOŃSKI, TERESA RUDNICKA-PIŁAT

Beta-glucanases production by Trichoderma reesei mutants during batch cultivation in the presence of different carbon source

MAŁGORZATA GUMIENNA, MAŁGORZATA LASIK, HALINA ROSZYK, ZBIGNIEW CZARNECKI

Oleic acid as a hydrophobic carbon source in biosynthesis of surface active compounds by Candida bombicola yeast

BARBARA WÓJCIK-STOPCZYŃSKA, JOACHIM FALKOWSKI, BARBARA JAKUBOWSKA

Microbial state of air in cocoa powder producing factory

MACIEJ OZIEMBŁOWSKI

Effect of high voltage treatment on rheological, thermal properties and colour of liquid whole egg

STANISŁAW POPEK

Attempt of classification of bee honey by the method of the discriminant function analysis

JAROSŁAW KORUS, BOHDAN ACHREMOWICZ, WOJCIECH GRZESIK

Influence of grass pea (Lathyrus sativus L.) additive on some features of rye-wheat bread

HALINA GAMBUŚ, FLORIAN GAMBUŚ, RENATA SABAT

The research on quality improvement of gluten free bread by amaranthus flour addition

MARZENA UCHEREK

The quality of peanuts in modified atmosphere packaging (MAP)

EWA CZARNIECKA-SKUBINA, DANUTA KOŁOŻYN-KRAJEWSKA

New food product development- adaptation to didactic process