P. Bierzuńska

发表

The conductivity of the milk kefir model reduced by enzymatic hydrolysis of lactose content

D. Cais-Sokolińska, Ł. Kaczyński, P. Bierzuńska, 2016 .

Consumer acceptance in context: Texture, melting, and sensory properties of fried ripened curd cheese

A. Dobek, D. Cais-Sokolińska, Ł. Kaczyński, 2020 .

Stability of texture, meltability and water mobility model of pizza-style cheeses from goat's milk

D. Cais-Sokolińska, Ł. Kaczyński, P. Bierzuńska, 2018 .

Behaviour of water in different types of goats' cheese

D. Cais-Sokolińska, Ł. Kaczyński, P. Bierzuńska, 2019, International Dairy Journal.

Storage Stability of Texture and Sensory Properties of Yogurt with the Addition of Polymerized Whey Proteins

D. Cais-Sokolińska, P. Bierzuńska, A. Yiğit, 2019, Foods.

Freezing point and other technological properties of milk of the Polish Coldblood horse breed.

A. Dobek, D. Cais-Sokolińska, J. Pikul, 2018, Journal of Dairy Science.

Color Stability of Fermented Mare’s Milk and a Fermented Beverage from Cow’s Milk Adapted to Mare’s Milk Composition

D. Cais-Sokolińska, J. Pikul, Ł. Kaczyński, 2020, Foods.

Determination of antioxidant activity of yoghurt enriched with polymerized whey protein

P. Bierzuńska, 2018, Mljekarstvo.

The stability of the casein–gluconate matrix in reduced‐lactose kefir with soluble fraction polysaccharides containing β‐glucan from Pleurotus ostreatus

D. Cais-Sokolińska, Ł. Kaczyński, P. Bierzuńska, 2018 .