Current issue
Archive
Online first
About the Journal
Editorial Board
Contact us
Publisher
Information for Authors
Open Access Statement
Instructions for Reviewers
Reviewers
Current issue
Archive
Online first
About the Journal
Editorial Board
Contact us
Publisher
Information for Authors
Open Access Statement
Instructions for Reviewers
Current issue
Archive
Online first
About the Journal
Editorial Board
Contact us
Publisher
Information for Authors
Open Access Statement
Instructions for Reviewers
Reviewers
Keyword
ROF–sucrose–water ternary systems
Rheological characteristics of residual oat flour – sucrose – water ternary systems
Wiktor Berski
,
Halina Gambuś
Acta Agroph. 2014, 21(1), 5–15
Stats
Abstract
Article
(PDF)
Submit your paper
Information for Authors
Archive
Most read
Month
Year
Physical properties and chemical composition of extruded pasta
Chemical propertis of selected cold pressed oils
Physical properties and chemical composition of wheat-buckwheat and buckwheat pasta
Month
Year
Food – first, to do no harm (a review)
Physical properties and chemical composition of wheat-buckwheat and buckwheat pasta
Chemical propertis of selected cold pressed oils
Indexes
Keywords index
Topics index
Authors index