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List of works by Agnieszka Makowska

APPLICATION OF OAT, WHEAT AND RYE BRAN TO MODIFY NUTRITIONAL PROPERTIES, PHYSICAL AND SENSORY CHARACTERISTICS OF EXTRUDED CORN SNACKS.

scientific article published on October 2015

Factors affecting usefulness of triticale grain for bioethanol production.

scientific article published on November 2010

Pasta Fortified with Potato Juice: Structure, Quality, and Consumer Acceptance

scientific article published on 15 May 2015

Polymer-Solvent Interactions in Modified Starches Pastes–Electrokinetic, Dynamic Light Scattering, Rheological and Low Field Nuclear Magnetic Resonance Approach

scientific article published in 2022

Rheological characterisation of gluten from triticale (x Triticosecale Wittmack).

scientific article published on 19 July 2017

Sprouted wheat grain with ferritin overexpression as a potential source of iron for cereal product fortification

Triticale crisp bread enriched with selected bioactive additives: volatile profile, physical characteristics, sensory and nutritional properties.

scientific article published on 4 July 2017

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