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Items where Author is "Buksa, Krzysztof"

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Number of items: 4.

Litwinek, Dorota and Boreczek, Jakub and Gambuś, Halina and Buksa, Krzysztof and Berski, Wiktor and Kowalczyk, Magdalena (2022) Developing lactic acid bacteria starter cultures for wholemeal rye flour bread with improved functionality, nutritional value, taste, appearance and safety. PLOS ONE . ISSN 1932-6203

Litwinek, Dorota and Gambuś, Halina and Buksa, Krzysztof and Makarewicz, Małgorzata and Zięć, Gabriela and Gambuś, Florian and Kowalczyk, Magdalena and Boreczek, Jakub (2018) Jakość i proces starzenia się chlebów z razowych mąk pszennych: z pszenicy zwyczajnej i orkisz oraz z żyta. Quality and Aging of Bread from Wholemeal Common Wheat and Spelt Flours, and from Wholemeal Rye Flour. Żywność: nauka - technologia - jakość, 25 ((114)). pp. 50-72. ISSN 2451-0769

Litwinek, Dorota and Buksa, Krzysztof and Kowalczyk, Magdalena and Boreczek, Jakub and Gambuś, Halina (2017) Ocena jakości handlowych mąk całoziarnowych - pszennej orkiszowej, pszennej zwyczajnej i żytniej oraz uzyskanych z nich zakwasów spontanicznych Quality Assessment of Commercial Wholegrain Flours Produced from Spelt Wheat, Common Wheat and Rye, and of Spontaneous Sourdough Prepared with Them. Żywność: nauka - technologia - jakość, 24 (4(113)). pp. 76-89. ISSN 2451-0769

Litwinek, Dorota and Boreczek, Jakub and Gambuś, Halina and Buksa, Krzysztof and Berski, Wiktor and Kowalczyk, Magdalena Dataset (sourdough and bread analysis) "Developing lactic acid bacteria starter cultures for wholemeal rye flour bread with improved functionality, nutritional value, taste, appearance and safety". [Dataset] (Unpublished)

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