All Stories

  1. Biscuits from Fermented Roasted Buckwheat Flour - Phenolics Profile and Bioaccessible Angiotensin Converting Enzyme Inhibitory Activity

    Article • Acta Universitatis Cibiniensis Series E Food Technology, December 2020, De Gruyter

    Małgorzata Wronkowska

  2. Physical Properties of Buckwheat Water Biscuits Formulated from Fermented Flours by Selected Lactic Acid Bacteria

    Article • Polish Journal of Food and Nutrition Sciences, March 2018, De Gruyter

    Małgorzata Wronkowska

  3. Effect of acid whey-fortified breads on caecal fermentation processes and blood lipid profile in rats

    Article • British Journal Of Nutrition, August 2017, Cambridge University Press

    Małgorzata Wronkowska