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