Evaluation of Flours from Ancient Varieties of Wheat (Einkorn, Emmer, Spelt) used in Production of Bread
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28 giu 2021
INFORMAZIONI SU QUESTO ARTICOLO
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
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© 2021 Justyna Belcar et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Belcar, Justyna
Department of Food and Agriculture Production Engineering, Collegium of Natural Sciences, University of RzeszowRzeszów, Poland
Sobczyk, Anna
Department of Food Technology and Human Nutrition, Collegium of Natural Sciences, University of RzeszowRzeszow, Poland
Sekutowski, Tomasz R.
Institute of Soil Science and Plant Cultivation, National Research Institute, Pulawy, Department of Weed Science and Tillage SystemsWroclaw, Poland
Stankowski, Sławomir
Department of Agroengineering, Faculty of Environmental Management and Agriculture, West Pomeranian University of Technology in SzczecinSzczecin, Poland
Gorzelany, Józef
Department of Food and Agriculture Production Engineering, Collegium of Natural Sciences, University of RzeszowRzeszów, Poland