Borczak B.
14
Coauthors
3
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2011 | 1 |
| 2012 | 1 |
| 2015 | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Alimentación y bebidas | 3 |
| Tecnología alimentaria | 2 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 3 |
| Google Scholar | 0 |
| RRAAE | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Cristina M. Rosell | 3 |
| Sikora M. | 3 |
| Sikora E. | 3 |
| Collar C. | 2 |
| Pysz M. | 1 |
| Kopeć A. | 1 |
| Kapusta-Duch J. | 1 |
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Publicaciones del autor
Glycaemic response to frozen stored wheat rolls enriched with inulin and oat fibre
ArticleAbstract: The aim of this study was to examine the effect of dietary fibre addition to partially baked and froPalabras claves:Dietary Fibre, Frozen storage, Glycaemic index, Wheat rollsAutores:Borczak B., Collar C., Cristina M. Rosell, Sikora E., Sikora M.Fuentes:scopusStarch digestibility index and antioxidative properties of partially baked wheat - Flour bakery with an addition of dietary fibre
ArticleAbstract: The aim of this study was to evaluate the impact of bake-off technology with the freezing process ofPalabras claves:antioxidant, Fibre, freezing, Starch digestibility, WheatAutores:Borczak B., Cristina M. Rosell, Kapusta-Duch J., Sikora E., Sikora M.Fuentes:scopusEffects of sourdough and dietary fibers on the nutritional quality of breads produced by bake-off technology
ArticleAbstract: The aim was to evaluate the effect of sourdough and dietary fiber addition, as well as partially bakPalabras claves:bread, Dietary Fiber, minerals, SourdoughAutores:Borczak B., Collar C., Cristina M. Rosell, Kopeć A., Pysz M., Sikora E., Sikora M.Fuentes:scopus