Author/Creator: Górska, Agata - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Górska, Agata

1. Effect of carbohydrate type on the DVS isotherm-induced phase transitions in spray-dried fat-filled pea protein-based powders. (April 2018)

Authors:: Domian, Ewa; Brynda-Kopytowska, Anna; Cieśla, Jolanta; Górska, Agata
Journal:: Journal of food engineering
Issue:: Volume 222(2018)
Page Start:: 115
Record Type:: Journal Article
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2. Effect of enzymatic interesterification on physiochemical and thermal properties of fat used in cookies. (December 2016)

Authors:: Wirkowska-Wojdyła, Magdalena; Bryś, Joanna; Górska, Agata; Ostrowska-Ligęza, Ewa
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 74(2016)
Page Start:: 99
Record Type:: Journal Article
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3. Effect of enzymatic interesterification on physiochemical and thermal properties of fat used in cookies. (December 2016)

Authors:: Wirkowska-Wojdyła, Magdalena; Bryś, Joanna; Górska, Agata; Ostrowska-Ligęza, Ewa
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 74(2016)
Page Start:: 99
Record Type:: Journal Article
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4. Effect of oil content and drying method on bulk properties and stability of powdered emulsions with OSA starch and linseed oil. (February 2018)

Authors:: Domian, Ewa; Cenkier, Jan; Górska, Agata; Brynda-Kopytowska, Anna
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 88(2018)
Page Start:: 95
Record Type:: Journal Article
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5. Oxidation kinetics and melting profiles of the structured lipids used in infant cookies. Issue 11 (25th June 2014)

Authors:: Wirkowska‐Wojdyła, Magdalena; Bryś, Joanna; Górska, Agata; Ostrowska‐Ligęza, Ewa
Journal:: European journal of lipid science and technology
Issue:: Volume 116:Issue 11(2014:Nov.)
Page Start:: 1546
Record Type:: Journal Article
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6. Quality and oxidative stability of model meat batters as affected by interesterified fat. Issue 1 (1st January 2019)

Authors:: Wirkowska-Wojdyła, Magdalena; Bryś, Joanna; Ostrowska-Ligęza, Ewa; Górska, Agata; Chmiel, Marta; Słowiński, Mirosław; Piekarska, Joanna
Journal:: International journal of food properties
Issue:: Volume 22:Issue 1(2019)
Page Start:: 607
Record Type:: Journal Article
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7. The influence of brewing method on bioactive compounds residues in spent coffee grounds of different roasting degree and geographical origin. (28th May 2019)

Authors:: Głowacka, Rita; Górska, Agata; Wirkowska‐Wojdyła, Magdalena; Wołosiak, Rafał; Majewska, Ewa; Derewiaka, Dorota
Journal:: International journal of food science & technology
Issue:: Volume 54:Number 11(2019)
Page Start:: 3008
Record Type:: Journal Article
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8. The Synthesis Followed by Spectral and Calorimetric Evaluation of Stability of Human Milk Fat Substitutes Obtained from Thistle Milk and Lard. (2nd May 2019)

Authors:: Bryś, Joanna; Flores, lnês Filipa Vaz; Górska, Agata; Ostrowska–Ligęza, Ewa; Bryś, Andrzej; Niemiec, Tomasz; Koczoń, Piotr
Other Names:: Venuti Valentina Academic Editor.
Journal:: International journal of analytical chemistry
Issue:: Volume 2019(2019)
Page Start:
Record Type:: Journal Article
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