Search filters

List of works by Dorota Najgebauer-Lejko

Changes in the viscosity, textural properties, and water status in yogurt gel upon supplementation with green and Pu-erh teas

scientific article published on 23 October 2020

Effect of green tea supplementation on the microbiological, antioxidant, and sensory properties of probiotic milks.

scientific article

Estimation of the antioxidant activity of the commercially available fermented milks.

scientific article published on October 2015

Influence of milk protein cross-linking by transglutaminase on the rennet coagulation time and the gel properties.

scientific article

Quality of yogurt fortified with magnesium lactate

scientific article published on 01 July 2018

The effect of addition of selected vegetables on the microbiological, textural and flavour profile properties of yoghurts

scientific article published in January 2015

The suitability of different probiotic strains for the production of fruit-whey beverages.

scientific article published in October 2017

Yoghurts with addition of selected vegetables: acidity, antioxidant properties and sensory quality

scientific article published in January 2014

Paulina is supported by:

About Paulina

Help