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1

Advances in Multigrain Snack Bar Technology and Consumer Ex..:

Kowalska, Hanna ; Masiarz, Ewelina ; Ignaczak, Anna...
Food Reviews International. 39 (2022) 1 - p. 93-118 , 2022

Link: https://doi.org/10.1080/..

2

Development of a High-Fibre Multigrain Bar Technology with ..:

Kowalska, Hanna ; Kowalska, Jolanta ; Ignaczak, Anna...
Molecules. 26 (2021) 13 - p. 3939 , 2021

Link: https://doi.org/10.3390/..

3

Physical and Sensory Properties of Japanese Quince Chips Ob..:

Kowalska, Hanna ; Marzec, Agata ; Domian, Ewa...
Molecules. 25 (2020) 23 - p. 5504 , 2020

Link: https://doi.org/10.3390/..

4

The Use of a Hybrid Drying Method with Pre-Osmotic Treatmen..:

Kowalska, Hanna ; Marzec, Agata ; Kowalska, Jolanta...
International Journal of Food Engineering. 16 (2020) 1-2 - p. , 2020

Link: https://doi.org/10.1515/..

5

The impact of using polyols as osmotic agents on mass excha..:

Kowalska, Hanna ; Woźniak, Łukasz ; Masiarz, Ewelina...
Drying Technology. 38 (2019) 12 - p. 1620-1631 , 2019

Link: https://doi.org/10.1080/..

6

Development of a High-Fibre Multigrain Bar Technology with ..:

Hanna Kowalska ; Jolanta Kowalska ; Anna Ignaczak...
Natural Products Chemistry. , 2021

Link: https://doi.org/10.3390/..

7

Development of a High-Fibre Multigrain Bar Technology with ..:

Hanna Kowalska ; Jolanta Kowalska ; Anna Ignaczak...
https://www.mdpi.com/1420-3049/26/13/3939. , 2021

Link: https://doi.org/10.3390/..

8

Physical and Sensory Properties of Japanese Quince Chips Ob..:

Hanna Kowalska ; Agata Marzec ; Ewa Domian...
https://dx.doi.org/10.3390/molecules25235504. , 2020

Link: https://doi.org/10.3390/..

9

Physical and Sensory Properties of Japanese Quince Chips Ob..:

Hanna Kowalska ; Agata Marzec ; Ewa Domian...
https://www.mdpi.com/1420-3049/25/23/5504. , 2020

Link: https://doi.org/10.3390/..

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