Nutritional properties of organic spelt wheats in different growth stages and the resulting flours

• Autorzy: Zuk-Golaszewska K. , Majewska K. , Tyburski J. , Golaszewski J.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Journal of Elementology
• Rocznik: 2022
• Tom: 27
• Numer: 3
• Opis fizyczny: p.645-662,fig.,ref.

Twórcy

autor

Zuk-Golaszewska K.

• Department of Agrotechnology and Agribusiness, Faculty of Agriculture and Forestry, University of Warmia and Mazury in Olsztyn, Oczapowskiego 8, 10-718 Olsztyn, Poland

autor

Majewska K.

• Department of Food Plant Chemistry and Processing, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland

autor

Tyburski J.

• Department of Agroecosystems and Horticulture, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland

autor

Golaszewski J.

• Department of Genetics, Plant Breeding and Bioresource Engineering, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland

Identyfikatory

DOI

10.5601/jelem.2022.27.1.2267