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
 
Stats
Abstract
Article (PDF)
 

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
 
Stats
Abstract
Article (PDF)
 

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
 
Stats
Abstract
Article (PDF)
 

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
 
Stats
Abstract
Article (PDF)
 
Most read
Indexes
 
Keywords index
Topics index
Authors index
eISSN:2300-6730
ISSN:1234-4125
Copyright © 2006-2020 Bentus All rights reserved.