Articles by Anna Nowotna
Evaluation of physical properties of bread with different share of oat flour in dough made with or without rye sourdough
Acta Agroph. 2013, 20(4), 721–734
Application of texture meter for determination of water absorption of rye flour with varied ash content
Acta Agroph. 2013, 20(4), 529–541
Technological evaluation and chemical composition of rye grain of selected varieties cultivated by 3 consecutive years
Acta Agroph. 2012, 19(2), 265–276
The influence of addition of pentosan preparation on rye dough and bread properties
Acta Agroph. 2012, 19(1), 7–18
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