Changes of Carbohydrate Composition During Enzymatic Hydrolysis of Starch with Mycolase ParticipationDr. E. Nebesny; Dr. T. Pierzgalski; Dr. S. Brzeziński · 1996

Kombinierte enzymatische StärkehydrolyseDr.-Ing. E. Nebesny · 1989

Utilization of Potato Pulp for Baking of BreadDr. of science E. Nebesny · 1995

Molekulare Struktur und physikalischchemische Eigenschaften von löslichen Stärken und DextrinenDr.-Ing. E. Nebesny; Dr.-Ing. J. Skalski; Professor Dr. habil. A. Sroczyński · 1989

Carbohydrate Compositions and Molecular Structure of Dextrins in Enzymatic High Maltose SyrupsDr. E. Nebesny · 1990

Carbohydrate Compositions and Molecular Structure of Dextrins in Enzymatic High Conversion Starch SyrupsDr. E. Nebesny · 1989

Changes of Carbohydrates and Molecular Structure of Dextrins During Enzymatic Hydrolysis of Starch with Maltogenase ParticipationDr. E. Nebesny · 1990