Nawrocka A., Szymańska-Chargot M., Miś A., Wilczewska A., Markiewicz K.:         
    
        
    Aggregation of gluten proteins in model dough after fibre polysaccharide addition (2017 r.)
        
        Food Chemistry 
                
                    2017, 
                            Vol. 231,   
                            
            
                                    51-60 
                   
              
                                 
    
     
            
         Nawrocka A., Szymańska-Chargot M., Miś A., Wilczewska A., Markiewicz K.:         
    
        
    Effect of dietary fibre polysaccharides on structure and thermal properties of gluten proteins – A study on gluten dough with application of FT-Raman spectroscopy, TGA and DSC (2017 r.)
        
        Food Hydrocolloids 
                
                    2017, 
                            Vol. 69,   
                            
            
                                    410-421 
                   
              
                                 
    
     
            
         Nawrocka A., Szymańska-Chargot M., Miś A., Wilczewska A., Markiewicz K.:         
    
        
    Dietary fiber-induced changes in the structure and thermal properties of gluten proteins studied by Fourier Transform-Raman Spectroscopy and Thermogravimetry. (2016 r.)
        
        Journal of Agricultural and Food Chemistry 
                
                    2016, 
                            Vol. 64,   
                                        10,   
                
            
                                    2094-2104