Joanna Kaszuba
Biographic Data
| ID | 887365 |
|---|---|
| NAME | Joanna Kaszuba |
| GIVEN NAMES | Joanna |
| FAMILY NAME | Kaszuba |
| SIGNATURE | KASZUBA J |
| AFFILIATIONS | Rzeszów University |
| ORCID | 0000-0002-3327-8370 |
| VERIFIED | Yes |
| TOTAL WORKS | 2 |
| TOTAL CITATIONS | 0 |
| AUTHOR COUNT | 2 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2020 |
| LATEST PUBLICATION YEAR | 2022 |
| H-INDEX | 0 |
Culinary trails in popularizing ethnic cuisines
The aim of the article is to advance knowledge regarding the significant role played by culinary trail projects in promoting foods from ethnic groups residing in Podkarpackie, Poland's southeastern region. Podkarpackie's culinary heritage, cultural identities, and the specificity of its cuisine that contribute to the region's touristic potential are presented. Traditional and regional dishes of Podkarpackie are characterized by their originality …
The effect of adding oat flour on the nutritional and sensory quality of wheat bread
Purpose Flour from oat grain is characterised by a high content of protein and β -glucans, with a favourable amino acid composition and a substantial content of fat, including unsaturated fatty acids. Additives to bread that enrich its nutritional value can worsen physical properties. It is important to know how to develop recipes for healthy bread based on wheat flour, with the appropriate addition of oat flour. The purpose of this study was to …
No prominent works on this page.
The effect of adding oat flour on the nutritional and sensory quality of wheat bread
Purpose Flour from oat grain is characterised by a high content of protein and β -glucans, with a favourable amino acid composition and a substantial content of fat, including unsaturated fatty acids. Additives to bread that enrich its nutritional value can worsen physical properties. It is important to know how to develop recipes for healthy bread based on wheat flour, with the appropriate addition of oat flour. The purpose of this study was to …
Culinary trails in popularizing ethnic cuisines
The aim of the article is to advance knowledge regarding the significant role played by culinary trail projects in promoting foods from ethnic groups residing in Podkarpackie, Poland's southeastern region. Podkarpackie's culinary heritage, cultural identities, and the specificity of its cuisine that contribute to the region's touristic potential are presented. Traditional and regional dishes of Podkarpackie are characterized by their originality …
Advertising (1 works) · Anthropology (1 works) · Archaeology (1 works) · Business (1 works) · Chemistry (1 works) · Culinary Culture and Tourism (1 works) · Dietary fibre (1 works) · Diverse Aspects of Tourism Research (1 works) · Ethnic group (1 works) · Food composition and properties (1 works)