ZENON KĘDZIOR, ANNA PRUSKA-KĘDZIOR, JUSTYNA GOLIŃSKA-KRYSZTOFIAK

The role of surface properties of cereal proteins in determining dough and crumb structure

ANTONINA KOMOROWSKA, BOGDAN SIELIWANOWICZ, KRYSTYNA STECKA

Flavour enhancers – characteristics, obtainment and application

KRYSTYNA ZAWADZKA, BARBARA KŁOSSOWSKA

Effect of the addition of phosphate preparations on the binding of model meat product

ANNA LESZCZYŃSKA-FIK, MIROSŁAW FIK

Microbiological quality of vacuum-packaged sliced meat products

ALICJA JAWORSKA-PIASECKA, MAREK GOGOLEWSKI, JAN ZABIELSKI

Influence of β-carotene as a synergist on tocopherol in samples

ALICJA KAWKA, ELŻBIETA KONIECZNA

The effects of high dietary fiber barley product on quality and chemical composition of bread

WIOLETTA DROŻDŻ

Changes of starch properties occurring during freezing and defrost of preserved starch milk

KRYSTYNA NOWAKOWSKA, DANUTA SUCHARZEWSKA

Effect of potato starch granulation on gelatinisation kinetics and retrogradation ability

ROMUALDA DOLIŃSKA, JERZY R. WARCHALEWSKI

Effect of gamma radiation and microwave heating applied before sowing on in vitro digestibility of albumin proteins from the first and second generations of wheat grain

MONIKA KORDOWSKA – WIATER, BOŻENA SOSNOWSKA, ADAM WAŚKO, PIOTR JANAS

Microbiological quality valuation of the selected frozen berry fruits