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Zbigniew Niewiadomski

Polish Academy of Sciences

7

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90

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Effect of moisturizing pre-treatment of dietary fibre preparations on formation of gluten network during model dough mixing – A study with application of FT-IR and FT-Raman spectroscopy

2020 Lwt - Food Science and Technology
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Water redistribution between model bread dough components during mixing

2020 Journal of Cereal Science
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FTIR studies of gluten matrix dehydration after fibre polysaccharide addition

2018 Food Chemistry
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Dehydration of gluten matrix as a result of dietary fibre addition – A study on model flour with application of FT-IR spectroscopy

2017 Journal of Cereal Science
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Transboundary Protected Areas Development in Europe European and regional political context for transboundary cooperation in protected areas.

2004
- Zbigniew Niewiadomski
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