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Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 26 (2022): Issue 2 (December 2022)
Open Access
Bread-Making Potential and Yielding of Hybrid Wheat Under Varied Agronomic and Environmental Factors
Jan Buczek
Jan Buczek
,
Justyna Belcar
Justyna Belcar
,
Dorota Gawęda
Dorota Gawęda
and
Józef Gorzelany
Józef Gorzelany
| Dec 30, 2022
Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 26 (2022): Issue 2 (December 2022)
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Published Online:
Dec 30, 2022
Page range:
249 - 260
Received:
Dec 07, 2022
Accepted:
Dec 14, 2022
DOI:
https://doi.org/10.2478/aucft-2022-0020
Keywords
dough rheology
,
protein fractions
,
grain yield
,
hybrid winter wheat
,
soil tillage
,
weather conditions
© 2022 Jan Buczek et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Jan Buczek
Department of Crop Production, Collegium of Natural Sciences, University of Rzeszow
Rzeszów, Poland
Justyna Belcar
Department of Food and Agriculture Production Engineering, Collegium of Natural Sciences, University of Rzeszow
Rzeszów, Poland
Doctoral School of the University of Rzeszów University of Rzeszów
Rzeszów
Dorota Gawęda
Department of Herbology and Plant Cultivation Techniques, University of Life Sciences in Lublin
Lublin, Poland
Józef Gorzelany
Department of Food and Agriculture Production Engineering, Collegium of Natural Sciences, University of Rzeszow
Rzeszów, Poland