Elżbieta Słowik

Institute of Agricultural and Food Biotechnology ul. Rakowiecka 36, 02-532 Warszawa
Department of fermentation Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Warszawa 02-532, ul. Rakowiecka 36

Ord title authors publishing

Selected physical properties of gluten-free bread with prepared pea flour and buck-wheat products Małgorzata Kulczak, Iwona Błasińska, Elżbieta Słowik: Acta Agrophysica [Acta Agroph.] 2014, 21, 4, 445-455
Assessment of technological value of selected winter and spring wheat varieties Sylwia Stępniewska, Elżbieta Słowik: Acta Agrophysica [Acta Agroph.] 2016, 23, 2, 275-285
Evaluation of the effect of Weissella cibaria ZFJ3 starter culture on viscosity of buckwheat sourdough and quality of gluten-free bread Katarzyna Piasecka-Jóźwiak, Elżbieta Słowik, Danuta Kotyrba: Acta Agrophysica [Acta Agroph.] 2017, 24, 4, 601-612