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Makowska, Agnieszka
140  results:
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1

Nutritional, Antioxidant and Sensory Characteristics of Bre..:

Ivanišová, Eva ; Čech, Matej ; Hozlár, Peter...
Applied Sciences.  13 (2023)  7 - p. 4485 , 2023
Link: https://doi.org/10.3390/..
 
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2

Evaluation of the Effect of Stearyl Alcohol and Span-60 Tun..:

Bharti, Deepti ; Banerjee, Indranil ; Makowska, Agnieszka...
Applied Sciences.  13 (2023)  2 - p. 1063 , 2023
Link: https://doi.org/10.3390/..
 
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3

Effect of Flax Cake and Lupine Flour Addition on the Physic..:

Makowska, Agnieszka ; Zielińska-Dawidziak, Magdalena ; Waszkowiak, Katarzyna.
Applied Sciences.  13 (2023)  13 - p. 7840 , 2023
Link: https://doi.org/10.3390/..
 
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4

Polymer-Solvent Interactions in Modified Starches Pastes–El..:

Makowska, Agnieszka ; Dwiecki, Krzysztof ; Kubiak, Piotr..
Polymers.  14 (2022)  15 - p. 2977 , 2022
Link: https://doi.org/10.3390/..
 
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5

Quality assessment of corn snacks enriched with soybean fer..:

Szymandera‐Buszka, Krystyna ; Zielińska‐Dawidziak, Magdalena ; Makowska, Agnieszka...
International Journal of Food Science & Technology.  56 (2021)  12 - p. 6463-6473 , 2021
Link: https://doi.org/10.1111/..
 
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6

The effect of microparticulated whey protein on the charact..:

Chudy, Sylwia ; Makowska, Agnieszka ; Krzywdzińska‐Bartkowiak, Mirosława...
International Journal of Dairy Technology.  74 (2021)  4 - p. 747-758 , 2021
Link: https://doi.org/10.1111/..
 
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7

Lignans in triticale grain and triticale products:

Makowska, Agnieszka ; Waśkiewicz, Agnieszka ; Chudy, Sylwia
Journal of Cereal Science.  93 (2020)  - p. 102939 , 2020
Link: https://doi.org/10.1016/..
 
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8

Prediction of selected rheological characteristics of wheat..:

Zawieja, Bogna ; Makowska, Agnieszka ; Gutsche, Mateusz
Journal of Cereal Science.  91 (2020)  - p. 102898 , 2020
Link: https://doi.org/10.1016/..
 
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9

Production of wheat bread with spray-dried potato juice: In..:

Kowalczewski, Przemysław ; Różańska, Maria ; Makowska, Agnieszka..
Food Science and Technology International.  25 (2018)  3 - p. 223-232 , 2018
Link: https://doi.org/10.1177/..
 
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10

Application of microwave vacuum drying for snack production..:

Chudy, Sylwia ; Makowska, Agnieszka ; Piątek, Michał.
International Journal of Dairy Technology.  72 (2018)  1 - p. 82-88 , 2018
Link: https://doi.org/10.1111/..
 
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11

Triticale extrudates – Changes of macrostructure, mechanica..:

Makowska, Agnieszka ; Baranowska, Hanna Maria ; Michniewicz, Jan..
Journal of Cereal Science.  74 (2017)  - p. 250-255 , 2017
Link: https://doi.org/10.1016/..
 
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12

Rheological characterisation of gluten from triticale (x Tr..:

Pruska‐Kędzior, Anna ; Makowska, Agnieszka ; Kędzior, Zenon.
Journal of the Science of Food and Agriculture.  97 (2017)  14 - p. 5043-5052 , 2017
Link: https://doi.org/10.1002/..
 
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13

Effect of extrusion conditions on iron stability and physic..:

Makowska, Agnieszka ; Zielińska-Dawidziak, Magdalena ; Niedzielski, Przemysław.
International Journal of Food Science & Technology.  53 (2017)  2 - p. 296-303 , 2017
Link: https://doi.org/10.1111/..
 
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14

Triticale crisp bread enriched with selected bioactive addi..:

Makowska, Agnieszka ; Majcher, Małgorzata ; Mildner-Szkudlarz, Sylwia..
Journal of Food Science and Technology.  54 (2017)  10 - p. 3092-3101 , 2017
Link: https://doi.org/10.1007/..
 
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15

Quality and nutritional properties of corn snacks enriched ..:

Makowska, Agnieszka ; Cais-Sokolińska, Dorota ; Waśkiewicz, Agnieszka..
Czech Journal of Food Sciences.  34 (2016)  2 - p. 154-159 , 2016
Link: https://doi.org/10.17221..
 
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