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Publications by Sabina Karp

The Impact of Different Levels of Oat Β-Glucan and Water on Gluten-Free Cake Rheology and Physicochemical Characterisation

Journal of Food Science and Technology

English

Related publications

Impact of Yeast and Fungi (1 → 3)(1 → 6)-Β-Glucan Concentrates on Viscoelastic Behavior and Bread Making Performance of Gluten-Free Rice-Based Doughs

Food Hydrocolloids

Chemical Engineering

English

Physical and Sensory Characteristics of Extruded Products Made From Two Oat Lines With Different Β-Glucan Concentrations

Cereal Chemistry

Organic Chemistry

English

Effects of Oat Bran, Processed to Different Molecular Weights of Β-Glucan, on Plasma Lipids and Caecal Formation of SCFA in Mice

British Journal of Nutrition

English

Improvement of Gluten‐free Bread and Cake Properties Using Natural Hydrocolloids: A Review

Food Science and Nutrition

English

Bioactive Oat Β-Glucan Reduces LDL Cholesterol in Caucasians and Non-Caucasians

Nutrition Journal

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Influence of Different Flours and Starches on Gluten-Free Bread Aroma

Journal of Food Science and Technology

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Impact of Using Stevia on Physicochemical, Sensory, Rheology and Glycemic Index of Soft Ice Cream

Food and Nutrition Sciences

English

Influence of Substitution Table Sugar by Fruit Flour on Quality Attributes of Gluten-Free Cake

Journal of Food and Dairy Sciences

English

Can Β-D-Glucan Protect Oat Seeds Against a Heat Stress?

Nova Biotechnologica et Chimica

Analytical Chemistry

English