Influence of Wheat-Mesquite (Prosopis L.) Composite Flour on Dough Rheology and Quality of Bread
Korus, Jarosław, Witczak, Mariusz, Korus, Anna, Juszczak, Leslaw
Lyophilized Kale (Brassica oleracea L.) Leaves as an Enhancing Component in Gluten-Free Bread
Korus, Anna, Witczak, Mariusz, Juszczak, Lesław, Korus, Jarosław
Powdered African Baobab (Adansonia digitata L.) Fruit as a Functional Component of Gluten-Free Bread
Juszczak, Lesław, Witczak, Mariusz, Ziobro, Rafał, Korus, Jarosław