Jarzębski, Maciej

Szanowni Państwo, w związku z bardzo dużą ilością zgłoszeń, rejestracją danych w dwóch systemach bibliograficznych, a jednocześnie zmniejszonym zespołem redakcyjnym proces rejestracji i redakcji opisów publikacji jest wydłużony. Bardzo przepraszamy za wszelkie niedogodności i dziękujemy za Państwa wyrozumiałość.

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Jarzębski, Maciej

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dr hab.

ORCID

0000-0001-9832-9274

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Now showing 1 - 5 of 5

2024
Study of Microstructure, Texture, and Cooking Qualities of Reformulated Whole Wheat Flour Pasta by Substituting Water with Stearic Acid–Candelilla Wax–Groundnut Oil Oleogel
Chaturvedi, Diksha
Dhal, Somali
Sahu, Deblu
Jarzębski, Maciej
Anis, Arfat
Kim, Doman
Pal, Kunal
3 3
2024
Unlocking the potential of carboxymethyl tamarind: A multi-pronged analysis of its impact on whole wheat bread quality
Yadav, Vikas
Singh, Pratik
Kumar, Krishan
Sahu, Deblu
Majhi, Manoja K.
Kim, Doman
Yang, Deng
Neelapu, Bala Chakravarthy
Jarzębski, Maciej
Pal, Kunal
3 14 3 14
2024
Evaluating the Impact of Green Coffee Bean Powder on the Quality of Whole Wheat Bread: A Comprehensive Analysis
Das, Raima
Banerjee, Debmalya
Sahu, Deblu
Tanveer, Juwairiya
Banerjee, Soumik
Jarzębski, Maciej
Jayaraman, Sivaraman
Deng, Yang
Kim, Hayeong
Pal, Kunal
2 2
2024
Impact of Groundnut Oil/Candelilla Wax Oleogel Replacement on Physicochemical Properties of Whole Wheat Pasta
Kabi, Sandhya Rani
Sahu, Deblu
Jarzębski, Maciej
Anis, Arfat
Kim, Doman
Nayak, Amit Kumar
Pal, Kunal
10 10
2024
Exploring Chitosan Lactate as a Multifunctional Additive: Enhancing Quality and Extending Shelf Life of Whole Wheat Bread
Singh, Pratik
Yadav, Vikas
Sahu, Deblu
Kumar, Krishan
Kim, Doman
Yang, Deng
Jayaraman, Sivaraman
Jarzębski, Maciej
Wieruszewski, Marek
Pal, Kunal
5 5

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Study of Microstructure, Texture, and Cooking Qualities of Reformulated Whole Wheat Flour Pasta by Substituting Water with Stearic Acid–Candelilla Wax–Groundnut Oil Oleogel

Unlocking the potential of carboxymethyl tamarind: A multi-pronged analysis of its impact on whole wheat bread quality

Evaluating the Impact of Green Coffee Bean Powder on the Quality of Whole Wheat Bread: A Comprehensive Analysis

Impact of Groundnut Oil/Candelilla Wax Oleogel Replacement on Physicochemical Properties of Whole Wheat Pasta

Exploring Chitosan Lactate as a Multifunctional Additive: Enhancing Quality and Extending Shelf Life of Whole Wheat Bread