Sabina Karp

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2019-2020
Publications (10 Years): 2

Top Topics

Computed Tomography

Saccharomyces Cerevisiae

Health Information

Top Venues

Food science and technology international = Ciencia y tecnologia de los alimentos internacional

Journal of food science and technology

This page only lists publications with an associated author ORCID identifier.

Publications

Sabina Karp, Jarosław Wyrwisz, Marcin Andrzej Kurek
The impact of different levels of oat β-glucan and water on gluten-free cake rheology and physicochemical characterisation. Journal of food science and technology 57 (10) (2020)
Sabina Karp, Jarosław Wyrwisz, Marcin Andrzej Kurek, Agnieszka Wierzbicka
The use of high-in-β-glucan oat fibre powder as a structuring agent in gluten-free yeast-leavened cake. Food science and technology international = Ciencia y tecnologia de los alimentos internacional 25 (7) (2019)