Physicochemical and Sensory Qualities of Gluten-Free Cookies Made from Biofortified Yellow Maize Flour Supplemented with Brachystegia eurycoma flour
Khadijat Oluwashola Abdulrasaq, Yunus Temitayo Imam, Emmanuel Anyachukwu Irondi, Emmanuel Oladipo Ajani
Production of Beers with the Addition of Functional Plants
Monika Cioch-Skoneczny, Elżbieta Piłat, Krystian Klimczak, Aleksander Poreda
Volume 12 (2025): Issue 1 (December 2025)
Volume 33 (2025): Issue 4 (December 2025)
Volume 18 (2025): Issue 31 (December 2025)
Volume 60 (2025): Issue 4 (December 2025)
Volume 28 (2025): Issue 4 (December 2025)
From CSR to ESG – The New Era in Corporate Responsibility
Joanna Rosak-Szyrocka
The Social Perspective and the Role of Humans in the Acceptance of RPA Technology in Public Institutions
Paula Pypłacz, Magda Pietrzyk
Quality Systems in Institutional Foodservice: Review and Improvement Pathways (HACCP, ISO 22000, GHP/GMP)
Marcin Zawada, Anna Szczyrba
Volume 19 (2025): Issue 4 (December 2025)
