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FORMATION OF OLIGOSACCHARIDES DURING LACTOSE HYDROLYSIS WITH BETA -GALACTOSIDASE IN CHEESE-WHEY PERMEATES. = FORMATION D'OLIGOSIDES AU COURS DE L'HYDROLYSE DU LACTOSE PAR LA BETA -GALACTOSIDASE DANS DES PERMEATS DE LACTOSERUM DE FROMAGERIE.GIEC A; GRUCHALA L; WASOWICZ E et al.1981; ACTA ALIMENTARIA POLONICA; ISSN 0137-1495; POL; DA. 1981 PUBL. 1982; VOL. 7; NO 3-4; PP. 199-208; ABS. POL; BIBL. 17 REF.; 2 FIG./3 TABL.Article
THERMAL DEGRADATION OF PRECURSORS AND FORMATION OF FLAVOUR COMPOUNDS DURING HEATING OF CEREAL PRODUCTS. I: CHANGES OF AMINO ACIDS AND SUGARSKAMINSKI E; PRZYBILSKI R; GRUCHALA L et al.1981; NAHRUNG; ISSN 0027-769X; DDR; DA. 1981; VOL. 25; NO 6; PP. 507-518; ABS. GER/RUS; BIBL. 11 REF.Article
Enzyme-resistant starch : studies using differential scanning calorimetryGRUCHALA, L; POMERANZ, Y.Cereal chemistry. 1993, Vol 70, Num 2, pp 163-170, issn 0009-0352Article
Raw-starch degrading amylase(s) affect enzyme-resistant starchGRUCHALA, L; POMERANZ, Y.Journal of food science. 1992, Vol 57, Num 6, pp 1433-1434, issn 0022-1147Article
Isoenzyme variation in the genus Pisum. III. Electrophoretic patterns of esterases from cotyledons of ungerminated seedsPARZYSZ, H; GRUCHALA, L; PRZYBYLSKA, J et al.1985, Vol 26, Num 3, pp 297-301Article
Preliminary studies on the quality and usability of wheat in early stages of Kernel maturityŁYSAK, J; FORNAL, Ł; GAMBUS, H et al.Polish journal of food and nutrition sciences. 1996, Vol 5, Num 4, pp 69-74, issn 1230-0322Article