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Evaluation of Flours from Ancient Varieties of Wheat (Einkorn, Emmer, Spelt) used in Production of Bread

Justyna Belcar

Justyna Belcar

Department of Food and Agriculture Production Engineering, Collegium of Natural Sciences, University of RzeszowRzeszów, Poland
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Belcar, Justyna
, 
Anna Sobczyk

Anna Sobczyk

Department of Food Technology and Human Nutrition, Collegium of Natural Sciences, University of RzeszowRzeszow, Poland
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Sobczyk, Anna
, 
Tomasz R. Sekutowski

Tomasz R. Sekutowski

Institute of Soil Science and Plant Cultivation, National Research Institute, Pulawy, Department of Weed Science and Tillage SystemsWroclaw, Poland
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Sekutowski, Tomasz R.
, 
Sławomir Stankowski

Sławomir Stankowski

Department of Agroengineering, Faculty of Environmental Management and Agriculture, West Pomeranian University of Technology in SzczecinSzczecin, Poland
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Stankowski, Sławomir
 e 
Józef Gorzelany

Józef Gorzelany

Department of Food and Agriculture Production Engineering, Collegium of Natural Sciences, University of RzeszowRzeszów, Poland
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Gorzelany, Józef
  
28 giu 2021
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Pubblicato online: 28 giu 2021
Pagine: 53 - 66
Ricevuto: 15 feb 2021
Accettato: 14 mag 2021
DOI: https://doi.org/10.2478/aucft-2021-0005
Parole chiave
© 2021 Justyna Belcar et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Lingua:
Inglese
Frequenza di pubblicazione:
2 volte all'anno
Argomenti della rivista:
Chimica idustriale, Chimica industriale, altro, Scienze dell'alimentazione
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