Effect of addition of barley wholemeal with different dietary fibre content on wheat bread quality

• Autorzy: Wirkijowska A. , Sobota A. , Zarzycki P. , Sykut-Domanska E. , Teterycz D.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Polish Journal of Agronomy
• Rocznik: 2018
• Numer: 34
• Opis fizyczny: p.44-51,fig.,ref.

Twórcy

autor

Wirkijowska A.

• Department of Plant Food Technology and Gastronomy, Division of Engineering and Cereals Technology, University of Life Sciences in Lublin, Poland

autor

Sobota A.

• Department of Plant Food Technology and Gastronomy, Division of Engineering and Cereals Technology, University of Life Sciences in Lublin, Poland

autor

Zarzycki P.

• Department of Plant Food Technology and Gastronomy, Division of Engineering and Cereals Technology, University of Life Sciences in Lublin, Poland

autor

Sykut-Domanska E.

• Department of Plant Food Technology and Gastronomy, Division of Engineering and Cereals Technology, University of Life Sciences in Lublin, Poland

autor

Teterycz D.

• Department of Plant Food Technology and Gastronomy, Division of Engineering and Cereals Technology, University of Life Sciences in Lublin, Poland

Identyfikatory

DOI

10.26114/pja.iung.360.2018.34.05