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Items where Author is "Gustaw, W."
Group by: Item Type | No Grouping Jump to: Article Number of items: 4. ArticleSzwajgier, D. and Gustaw, W. (2015) The effect of the addition of selected phenolic acids on the rheological properties of heated solutions of whey proteins. Acta Alimentaria, 44 (2). pp. 204-210. ISSN 0139-3006 Tomczyńska-Mleko, M. and Gustaw, W. and Piersiak, T. and Terpiłowski, K. and Sołowiej, B. and Wesołowska-Trojanowska, M. and Mleko, S. (2014) Whey protein aerated gels as a new product obtained using ambient temperature magnesium and iron(II) induced gelation. Acta Alimentaria, 43 (3). pp. 465-472. ISSN 0139-3006 Waśko, A. and Polak-berecka, M. and Gustaw, W. (2013) Increased viability of probiotic Lactobacillus rhamnosus after osmotic stress. Acta Alimentaria, 42 (4). pp. 520-528. ISSN 0139-3006 Gustaw, W. (2008) Production and rheological properties of whey protein — Polysaccharide mixed (composites) gels. Acta Alimentaria, 37 (3). pp. 359-365. ISSN 0139-3006 |
