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Publications by Lesław Juszczak
The Influence of Acorn Flour on Rheological Properties of Gluten-Free Dough and Physical Characteristics of the Bread
European Food Research and Technology
Industrial
Biochemistry
Food Science
Manufacturing Engineering
Biotechnology
Chemistry
Effect of Maltodextrins on the Rheological Properties of Potato Starch Pastes and Gels
International Journal of Food Science
Food Science
Related publications
Effect of Flaxseed Flour on Rheological Properties of Wheat Flour Dough and on Bread Characteristics
Journal of Food Research
The Influence of Stabilized Rice Bran on Rheological Properties of Wheat Flour Dough
INTERNATIONAL JOURNAL OF PROCESSING AND POST HARVEST TECHNOLOGY
Influence of Acidification on Dough Rheological Properties
Effect of Enzymes on the Dough Properties and Bread Quality of Wheat Flour Partly Substituted for Amaranth Flour
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
Influence of Fenugreek Seeds Flour on the Rheological Characteristics of Wheat Flour and Biscuit Quality
Zagazig Journal of Agricultural Research
The Effect of Walnut Flour on the Physical and Sensory Characteristics of Wheat Bread
International Journal of Food Science
Food Science
Effect of Adding Corn Flour to Quinoa Flour to Produce Gluten-Free Pan Bread
Journal of Food and Dairy Sciences
Effect of Heated Gluten on Bread-Making Qualities of Yudane Dough
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Influence of Different Flours and Starches on Gluten-Free Bread Aroma
Journal of Food Science and Technology
Food Science
