EJPAU - Electronic Journal of Polish Agricultural Universities

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish agriculture universities presents original papers and review articles relevant to all aspects of natural and engineering sciences. Covered by AGRICOLA, AGRO, AGRIS, Copernicus Index, IFIS Publishing (FSTA – Food Science and Technology Abstracts), DOJE-Directory of Open Access Journal, National Marine Biological Library UK, CAS USA (Chemical Abstracts), Ulrich's Periodicals Directory, Free E-journals, Worldcat, Thomson Zoological Record and ALPSP (Association of Learned and Professional Society Publisher – full membership). Presented in the Master List of Thomson ISI. License CC-BY.

Founded in 1998 ISSN 1505-0297

Alphabetical Authors List

Halina Gambuś

Current affiliation

Department of Carbohydrates Technology,
Agricultural University of Cracow, Poland
Balicka 122, 30-149 Cracow, Poland

List of publications in EJPAU

No / Available Online	Discipline	Title Autors
8(4) #85 31 Dec 2005	Food Science and Technology	AIR OXIDATION OF POTATO STARCH OVER ZINC (II) CATALYST Dorota Gumul, Halina Gambuś, Marek Gibiński

8(4) #76 28 Dec 2005	Biotechnology	FUNGAL PHYTASES IN WHOLEMEAL BREADMAKING III: NUTRITIONAL EFFECTS OF DIFFERENT PHYTASES IN RYE BREADS Krzysztof Żyła, Magdalena Mika, Halina Gambuś, Anna Nowotny, Beata Szymczyk

8(4) #72 23 Dec 2005	Biotechnology	FUNGAL PHYTASES IN WHOLEMEAL BREADMAKING II: EFFECTS OF DIFFERENT PHYTASES ON TECHNOLOGICAL AND FUNCTIONAL PARAMETERS OF RYE BREADS Krzysztof Żyła, Magdalena Mika, Halina Gambuś, Anna Nowotny, Beata Szymczyk

8(4) #70 22 Dec 2005	Biotechnology	FUNGAL PHYTASES IN WHOLEMEAL BREADMAKING I: 3-PHYTASE A IMPROVES STORAGE STABILITY AND IN VITRO DIGESTIBILITY OF NUTRIENTS IN WHEAT BREADS Krzysztof Żyła, Magdalena Mika, Halina Gambuś, Anna Nowotny, Beata Szymczyk

8(3) #18 22 Aug 2005	Food Science and Technology	PHASE TRANSITIONS OF POTATO STARCH HYDROLYSATES DIFFERING IN BRANCHING CHARACTERISTICS Rafał Ziobro, Halina Gambuś, Dorota Gumul, Werner Praznik, Tomasz Jankowski

6(2) #01 01 Sep 2003	Food Science and Technology	PREPARATION OF UNBRANCHED GLUCANS BY HYDROLYSIS OF STARCH OF VARIOUS BOTANICAL ORIGIN WITH PULLULANASE Maciej Kujawski, Rafał Ziobro, Halina Gambuś

6(1) #07 01 Mar 2003	Food Science and Technology	THE IMPORTANCE OF MAIN COMPONENTS OF GRAINS ON BAKING QUALITY OF WHEAT Anna Nowotna, Halina Gambuś, Peter Liebhard, Werner Praznik, Rafał Ziobro, Wiktor Berski, Anna Cygankiewicz

4(2) #09 01 Sep 2001	Food Science and Technology	THE EFFECT OF USE OF GUAR GUM WITH PECTIN MIXTURE IN GLUTEN-FREE BREAD Halina Gambuś, Anna Nowotna, Rafał Ziobro, Dorota Gumul, Marek Sikora

3(1) #02 01 Mar 2000	Food Science and Technology	CHARACTERISTICS OF SOLUBLE AND INSOLUBLE FRACTIONS OF GELS PREPARED FROM STARCHES OF VARIOUS BOTANICAL ORIGIN SEGREGATED ACCORDING TO GRANULE SIZE Anna Nowotna, Halina Gambuś, Werner Praznik, Renata Puzia, Rafał Ziobro

2(2) #06 01 Sep 1999	Food Science and Technology	FUNCTIONAL PROPERTIES OF STARCH EXTRUDATES. PART I. DEPENDENCE OF EXTRUDATES PROPERTIES ON STARCH WATER CONTENT Halina Gambuś, Antoni Golachowski, Anna Bala-Piasek, Rafał Ziobro, Anna Nowotna, Krzysztof Surówka

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