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Agnieszka Makowska, Magdalena Zielinska-Dawidziak, Katarzyna Waszkowiak and Kamila Myszka
Wheat bread with the addition of fermented flax cake and lupine flour may be applied as a product for diabetic patients due to the high content of fiber, protein, and reduced content of starch.
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Dariusz Dziki, Waleed H. Hassoon, Beata Biernacka and Urszula Gawlik-Dziki
Parsley leaves (PL) are a rich source of many bioactive compounds and show many health-promoting properties. The aim of this study is to analyze the effect of the addition of PL to wheat flour on the physical, antioxidant, and sensory properties of wheat...
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Katarzyna Marciniak-Lukasiak, Patrycja Lesniewska, Dorota Zielinska, Michal Sowinski, Katarzyna Zbikowska, Piotr Lukasiak and Anna Zbikowska
Gluten-free bread is the basis of an elimination diet in the case of many glucose-related diseases. The quality of this bread differs significantly from traditional products; therefore, it is necessary to conduct research aimed at improving the quality o...
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Feng Ma, Jiasheng Dai, Zhen Fu, Jenny Liu, Wenhao Dong and Zhen Huang
To obtain a crumb rubber asphalt mixture with excellent performance, this study combined trans-polyoctenamer rubber (TOR), crumb rubber, and other additives to establish a new type of crumb rubber (CRT). The objective of this study was to design and eval...
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Moisés Bueno, Jeanne Luong, Fernando Terán, Urbano Viñuela, Víctor F. Vázquez and Santiago E. Paje
Nowadays, cold technology for asphalt pavement in the field of road construction is considered as an alternative solution to conventional procedures from both an economic and environmental point of view. Among these techniques, bituminous slurry surfacin...
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