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List of works by Sabina Karp

Comparative analysis of the physical properties of o/w emulsions stabilised by cereal β-glucan and other stabilisers

scientific article published on 28 March 2019

Effect of fiber sources on fatty acids profile, glycemic index, and phenolic compound content of in vitro digested fortified wheat bread

scientific article published on 28 March 2018

Effect of natural flocculants on purity and properties of β-glucan extracted from barley and oat

scientific article published on 03 February 2018

Evaluation of WBSF, Color, Cooking Loss of Muscle with Fiber Optic Near-Infrared Spectroscopy (FT-NIR), Depending on Aging Time

scientific article published on 20 February 2019

Physical properties of muffins sweetened with steviol glycosides as the sucrose replacement

scientific article published on 31 December 2016

The impact of different levels of oat β-glucan and water on gluten-free cake rheology and physicochemical characterisation

scientific article published on 15 April 2020

The use of high-in-β-glucan oat fibre powder as a structuring agent in gluten-free yeast-leavened cake

scientific article published on 19 June 2019

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