Articles by Anna Nowotna
 

Evaluation of physical properties of bread with different share of oat flour in dough made with or without rye sourdough
Gabriela Zięć, Halina Gambuś, Dorota Litwinek, Anna Nowotna, Anna Mikulec
Acta Agroph. 2013, 20(4), 721–734
 
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Application of texture meter for determination of water absorption of rye flour with varied ash content
Krzysztof Buksa, Anna Nowotna, Rafał Ziobro
Acta Agroph. 2013, 20(4), 529–541
 
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Technological evaluation and chemical composition of rye grain of selected varieties cultivated by 3 consecutive years
Krzysztof Buksa, Anna Nowotna, Halina Gambuś, Jan Krawontka, Renata Sabat, Mieczysław Noga
Acta Agroph. 2012, 19(2), 265–276
 
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The influence of addition of pentosan preparation on rye dough and bread properties
Krzysztof Buksa, Anna Nowotna, Halina Gambuś
Acta Agroph. 2012, 19(1), 7–18
 
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