Joanna Kaszuba

Rzeszów University

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Articles (16)

Collaborators (8)

Jan Buczek

Rzeszów University

Agata Pawlowska

Rzeszów University

Natalia Żurek

Rzeszów University

Zuzanna Posadzka-Siupik

PhD, research and teaching assistant

Rzeszów University

Dagmara Migut

Rzeszów University

Piotr Kuźniar

Rzeszów University

Józef Gorzelany

Rzeszów University

Marta Jańczak-Pieniążek

Rzeszów University

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Joanna Kaszuba

Research Interests

Explore related searches

Contact this professor

Articles (16)

Collaborators (8)

Jan Buczek

Agata Pawlowska

Natalia Żurek

Zuzanna Posadzka-Siupik

Dagmara Migut

Piotr Kuźniar

Józef Gorzelany

Marta Jańczak-Pieniążek

Make your next move.

Joanna Kaszuba

Research Interests

Explore related searches

Contact this professor

Articles (16)

Comparison of the Antioxidant and Sensorial Properties of Kvass Produced from Mountain Rye Bread with the Addition of Selected Plant Raw Materials

Ground Ivy (Glechoma hederacea L.) as an Innovative Additive for Enriching Wheat Bread: Study on Flour Fermentation Properties, Dough Rheological Properties and Bread Quality

Assessment of the Application Possibilities of Dried Walnut Leaves (Juglans regia L.) in the Production of Wheat Bread

The Influence of Agrotechnical Factors on the Yield and Quality Parameters of Winter Triticale Grain

Assessment of the Suitability of Flour Obtained from Mountain Rye Grain Milling and the Method of Dough Fermentation for the Production of Rye Bread

Bread making quality parameters of some Ukrainian and Polish triticale cultivars

Influence of the Addition of Vital Wheat Gluten on Thermal and Rheological Properties of Triticale Flour

Walnut Male Flowers (Juglans regia L.) as a Functional Addition to Wheat Bread

Zagospodarowanie produktów ubocznych przemysłu spożywczego w produkcji żywności o potencjale prozdrowotnym

Porównanie jakości chlebów bezglutenowych z mieszanek mąki kukurydzianej i mąki z nasion roślin strączkowych

Effect of Wheat and Barley Malt Addition on the Quality of the Baking Blend and Wheat Bread

WYKORZYSTANIE PRZECIERU Z KISZONEGO KORZENIA BURAKA ĆWIKŁOWEGO (BETA VULGARIS L.) DO PRODUKCJI CHLEBÓW GRYCZANYCH O PODWYŻSZONYM POTENCJALE PRZECIWUTLENIAJĄCYM

Quality Assessment of Wheat Bread Incorporating Chia Seeds

Content of Phenolic Acids in the Grain of Selected Polish Triticale Cultivars and Its Products

Effect of bran addition on rheological properties of dough and quality of triticale bread

A Comparative Assessment of the Baking Quality of Hybrid and Population Wheat Cultivars

Collaborators (8)

Jan Buczek

Agata Pawlowska

Natalia Żurek

Zuzanna Posadzka-Siupik

Dagmara Migut

Piotr Kuźniar

Józef Gorzelany

Marta Jańczak-Pieniążek

Make your next move.