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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