Effect of wheat and barley malt addition on the quality of the baking blend and wheat bread

• Autorzy: Belcar J. , Kaszuba J. , Gorzelany J.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2022
• Tom: 72
• Numer: 2
• Opis fizyczny: p.129-139,fig.,ref.

Twórcy

autor

Belcar J.

• Department of Food and Agriculture Production Engineering, Collegium of Natural Sciences, University of Rzeszów, Zelwerowicza St. 4, 35–601 Rzeszów, Poland

autor

Kaszuba J.

• Department of Food Technology and Human Nutrition, Collegium of Natural Sciences, University of Rzeszów, Zelwerowicza St. 4, 35–601 Rzeszów, Poland

autor

Gorzelany J.

• Department of Food and Agriculture Production Engineering, Collegium of Natural Sciences, University of Rzeszów, Zelwerowicza St. 4, 35–601 Rzeszów, Poland

Identyfikatory

DOI

10.31883/pjfns/147796