Author Dariusz Dziki
Article Changes of dough and wheat bread physical properties as a result of black oat flour addition
Acta Agroph. 2017, 24(1), 163-172
Changes of physical properties of wheat dough and bread as a result of red quinoa flour addition
Acta Agroph. 2015, 22(3), 291-300
Influence of wheat kernel geometrical properties on the mechanical properties and grinding ability
Acta Agroph. 2003, 2(98 - 4), 735-742
Mechanical properties of single kernel of wheat in relation to debranning ratio and moisture content
Acta Agroph. 2004, 4(2), 283-290
Article The influence on buckwheat flour addition on selected properties of wheat dough and bread crumb
Acta Agroph. 2005, 6(3), 617-624
Influence of moisture content on mechanical properties of rye kernels
Acta Agroph. 2007, 9(1), 39-48
Effect of different levels of water addition on wheat bread crumb texture
Acta Agroph. 2009, 13(3), 761-769
The influence of flour gluten content on physical properties of bread baked from dough with different yield
Acta Agroph. 2010, 15(2), 383-394
Changes in physical properties of bread as a result of soy flour addition
Acta Agroph. 2010, 15(1), 91-100
Physical properties of wheat bread baked from dough with different parameters
Acta Agroph. 2011, 18(2), 421-430
Influence of dough making conditions on fermentation process and physical properties of wheat bread
Acta Agroph. 2011, 18(1), 131-142
Wheat flour milling and the influence of grain hardness on the process (a review)
Acta Agroph. 2011, 18(1), 33-43
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| eISSN: | 2300-6730 |
| ISSN: | 1234-4125 |
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