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Author Anna Szafrańska
 

Differentiation of fat acidity depending on botanical species of cereal, type of flour, wheat grits and storage time
Anna Szafrańska
Acta Agroph. 2018, 25(1), 95–105
DOI: https://doi.org/10.31545/aagr0008
 
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Predicting the farinograph and alveograph properties of flour based on the results of mixolab parameters
Anna Szafrańska
Acta Agroph. 2015, 22(4), 457–469
 
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Comparison of alpha-amylase activity of wheat flour estimated by traditional and modern techniques
Anna Szafrańska
Acta Agroph. 2014, 21(4), 493–505
 
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Changes in baking properties of rye flour impacted by alpha-amylase addition
Anna Szafrańska, Elżbieta Słowik
Acta Agroph. 2014, 21(2), 233–245
 
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eISSN:2300-6730
ISSN:1234-4125
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