All Stories

  1. The use of high-in-β-glucan oat fibre powder as a structuring agent in gluten-free yeast-leavened cake

    Article • Food Science and Technology International, June 2019, SAGE Publications

    Sabina Karp

  2. Combined use of cocoa dietary fibre and steviol glycosides in low-calorie muffins production

    Article • International Journal of Food Science & Technology, February 2017, Wiley

    Sabina Karp