Dr inż. Agata Wojciechowicz
Publikacje
- Mixed Psyllium Fiber Improves the Quality, Nutritional Value, Polyphenols and Antioxidant Activity of Rye Bread, 2023
- Comprehensive Characterization of Micronized Wholemeal Flours: Investigating Technological Properties across Various Grains, 2024
- Enhancing antioxidant activity and modulating FODMAPs levels in inoculated sourdough rye bread, 2024
- Effect of White, Red and Black Quinoa in Sourdough Fermentation with Their Malts, 2024
- Terminalia catappa Kernel Flour Characterization as a Functional and Bioactive Ingredient for Cookies Formulation, 2024




