Articles by Beata Biernacka
 

Changes of dough and wheat bread physical properties as a result of black oat flour addition
Monika Wójcik, Dariusz Dziki, Renata Różyło, Beata Biernacka, Grzegorz Łysiak, Jawad al Aridhee
Acta Agroph. 2017, 24(1), 163–172
Stats
Abstract
Article (PDF)
 

Influence of cooking time on spaghetti pasta physical properties
Dariusz Dziki, Renata Różyło, Beata Biernacka
Acta Agroph. 2010, 16(1), 35–48
Stats
Abstract
Article (PDF)
 

Influence of cooking time and common wheat flour addition to semolina on spaghetti mechanical properties
Dariusz Dziki, Beata Biernacka, Janusz Laskowski
Acta Agroph. 2012, 19(2), 277–287
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.