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Rye flour enriched with arabinoxylans in rye bread making.
Food Sci Technol Int. 2015 Jan;21(1):45-54. doi: 10.1177/1082013213504771. Epub 2013 Sep 30.
Food Sci Technol Int. 2015.
PMID: 24082006
The influence of extrusion process on myo-inositol phosphate content and profile in snacks containing rye bran.
Gambuś H, Matusz-Mirlak A, Duliński R, Ziobro R, Golachowski A.
Gambuś H, et al.
Int J Food Sci Nutr. 2012 Feb;63(1):41-4. doi: 10.3109/09637486.2011.595703. Epub 2011 Jun 30.
Int J Food Sci Nutr. 2012.
PMID: 21718112
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Quality of gluten-free supplemented cakes and biscuits.
Gambuś H, Gambuś F, Pastuszka D, Wrona P, Ziobro R, Sabat R, Mickowska B, Nowotna A, Sikora M.
Gambuś H, et al.
Int J Food Sci Nutr. 2009;60 Suppl 4:31-50. doi: 10.1080/09637480802375523.
Int J Food Sci Nutr. 2009.
PMID: 19330630
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Developing lactic acid bacteria starter cultures for wholemeal rye flour bread with improved functionality, nutritional value, taste, appearance and safety.
Litwinek D, Boreczek J, Gambuś H, Buksa K, Berski W, Kowalczyk M.
Litwinek D, et al. Among authors: gambus h.
PLoS One. 2022 Jan 14;17(1):e0261677. doi: 10.1371/journal.pone.0261677. eCollection 2022.
PLoS One. 2022.
PMID: 35030182
Free PMC article.
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The retrogradation kinetics of starches of different botanical origin in the presence of glucose syrup.
Berski W, Ziobro R, Witczak M, Gambuś H.
Berski W, et al. Among authors: gambus h.
Int J Biol Macromol. 2018 Jul 15;114:1288-1294. doi: 10.1016/j.ijbiomac.2018.04.019. Epub 2018 Apr 9.
Int J Biol Macromol. 2018.
PMID: 29649532
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Oat raw materials and bakery products - amino acid composition and celiac immunoreactivity.
Mickowska B, Litwinek D, Gambuś H.
Mickowska B, et al. Among authors: gambus h.
Acta Sci Pol Technol Aliment. 2016 Jan-Mar;15(1):89-97. doi: 10.17306/J.AFS.2016.1.9.
Acta Sci Pol Technol Aliment. 2016.
PMID: 28071042
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