Search filters

List of works by Antoni Miś

Aggregation of gluten proteins in model dough after fibre polysaccharide addition.

scientific article published on 23 March 2017

Dietary Fiber-Induced Changes in the Structure and Thermal Properties of Gluten Proteins Studied by Fourier Transform-Raman Spectroscopy and Thermogravimetry.

scientific article

Dynamics of gas cell coalescence during baking expansion of leavened dough

scientific article published on 14 October 2017

Evaluation of physicochemical properties, antioxidant potential and baking quality of grain and flour of primitive rye (Secale cereale var. Multicaule)

scientific article published on 10 June 2019

FTIR studies of gluten matrix dehydration after fibre polysaccharide addition.

scientific article published on 20 January 2018

Influence of wheat kernel physical properties on the pulverizing process

scientific article

Raman studies of gluten proteins aggregation induced by dietary fibres.

scientific article

Paulina is supported by:

About Paulina

Help