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Jagoda O. Szafrańska
Jagoda O. Szafrańska
University of Life Sciences in Lublin
Chemistry
Casein
Chromatography
Sensory system
Food science
6
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16
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Effect of different fibres on texture, rheological and sensory properties of acid casein processed cheese sauces
2020
International Journal of Food Science and Technology
Jagoda O. Szafrańska
Bartosz Sołowiej
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Citations (4)
Effect of emulsifying salts replacement with polymerised whey protein isolate on textural, rheological and melting properties of acid casein model processed cheeses
2020
International Dairy Journal
Bartosz Sołowiej
Maciej Nastaj
Jagoda O. Szafrańska
Siemowit Muszyński
Waldemar Gustaw
Marta Tomczyńska-Mleko
Stanisław Mleko
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Cheese sauces: Characteristics of ingredients, manufacturing methods, microbiological and sensory aspects
2020
Journal of Food Process Engineering
Jagoda O. Szafrańska
Bartosz Sołowiej
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Citations (3)
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