Author Katarzyna Lisiecka
RESEARCH PAPER
Application of parsley leaf powder as functional ingredient in fortified wheat pasta: nutraceutical, physical and organoleptic characteristics
Int. Agrophys. 2022, 36(1): 37–45
RESEARCH PAPER
Design of new gluten-free extruded rice snack products supplemented with fresh vegetable pulps: the effect on processing and functional properties
Int. Agrophys. 2021, 35(1): 41–60
RESEARCH PAPER
Physical properties and texture of gluten-free snacks supplemented with selected fruit additions
Agnieszka Wójtowicz, Katarzyna Lisiecka, Marcin Mitrus, Gabriela Nowak, Martyna Golian, Anna Oniszczuk, Kamila Kasprzak, Gabriela Widelska, Tomasz Oniszczuk, Maciej Combrzyński
Int. Agrophys. 2019, 33(4): 407–416
We process personal data collected when visiting the website. The function of obtaining information about users and their behavior is carried out by voluntarily entered information in forms and saving cookies in end devices. Data, including cookies, are used to provide services, improve the user experience and to analyze the traffic in accordance with the Privacy policy. Data are also collected and processed by Google Analytics tool (more).
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.