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Publications by Marek Gibiński

Use of Oat Flour – By-Product Derived From Manufacturing Oat Concentrate – In Baking Industry

Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality

Manufacturing Engineering

English

Related publications

Nutritive Value of Oat Flour and Oat Bran.

Journal of Animal Science

English

Obtaining of Peracetic Cellulose From Oat Straw for Paper Manufacturing

Research Bulletin of the National Technical University of Ukraine "Kyiv Politechnic Institute"

English

Nutritional Properties of Various Oat and Naked Oat Cultivars

English

Enrichment of Wheat Flour Noodles With Oat Flour: Effect on Physical, Nutritional, Antioxidant and Sensory Properties

International Journal of Current Microbiology and Applied Sciences

English

Effect of Incorporation Levels of Oat and Green Pea Flour on the Properties of an Extruded Product and Their Optimization

Acta Alimentaria

English

Baking Properties of Flour From Dioscorea Opposita

Journal International Academy of Refrigeration

English

Furlong Oat

Canadian Journal of Plant Science

English

Structural Characterization of Allomelanin From Black Oat

Molecular Biology

English

AC Percy Oat

Canadian Journal of Plant Science

English