Articles by Dariusz Dziki
Changes of dough and wheat bread physical properties as a result of black oat flour addition
Acta Agroph. 2017, 24(1), 163–172
Article 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(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
Wheat kernel physical properties and milling process
Acta Agroph. 2005, 6(1), 59–71
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
Influence of rice flour addition on wheat bread crumb texture
Acta Agroph. 2009, 13(2), 329–340
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
Influence of cooking time on spaghetti pasta physical properties
Acta Agroph. 2010, 16(1), 35–48
Physical properties of wheat bread baked from dough with different parameters
Acta Agroph. 2011, 18(2), 421–430
Evaluation of physical properties of commercial bread
Acta Agroph. 2011, 18(2), 235–244
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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