Grain of hybrids between spelt (Triticum spelta l.) and bread wheat (Triticum aestivum l.) as a new raw material for breadmaking

• Autorzy: Wiwart M. , Szafranska A. , Suchowilska E.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2023
• Tom: 73
• Numer: 3
• Opis fizyczny: p.265-277,fig.,ref.

Twórcy

autor

Wiwart M.

• Department of Genetics, Plant Breeding and Bioresource Engineering, Faculty of Agriculture and Forestry, University of Warmia and Mazury in Olsztyn, pl. Łódzki 3, 10-724 Olsztyn, Poland

autor

Szafranska A.

• Professor Wacław Dąbrowski Institute of Agricultural and Food Biotechnology – State Research Institute, Department of Grain Processing and Bakery, Rakowiecka 36, 02-532 Warsaw, Poland

autor

Suchowilska E.

• Department of Genetics, Plant Breeding and Bioresource Engineering, Faculty of Agriculture and Forestry, University of Warmia and Mazury in Olsztyn, pl. Łódzki 3, 10-724 Olsztyn, Poland

Identyfikatory

DOI

10.31883/pjfns/170870