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List of works by Rafal Ziobro

Application of cross-linked and hydrolyzed arabinoxylans in baking of model rye bread

scientific article published on 23 July 2015

Effect of inulin on rheological and thermal properties of gluten-free dough.

scientific article published on 24 May 2012

Gluten-free bread with an addition of freeze-dried red and purple potatoes as a source of phenolic compounds in gluten-free diet.

scientific article

Non-gluten proteins as structure forming agents in gluten free bread

scientific article published on 25 September 2015

Rye flour enriched with arabinoxylans in rye bread making

scientific article published on 30 September 2013

The influence of extrusion process on myo-inositol phosphate content and profile in snacks containing rye bran.

scientific article published on 30 June 2011

The retrogradation kinetics of starches of different botanical origin in the presence of glucose syrup

scientific article published on 09 April 2018

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