Topic Food Biophysics
 
RESEARCH PAPER

The influence of amino acid biostimulators on the size and quality of garlic (Allium sativum L.)
Joanna Majkowska-Gadomska, Emilia Mikulewicz, Krzysztof Jadwisieńczak, Anna Francke, Kinga Młyńska
Acta Agroph. 2019, 26(4), 31–38
DOI: https://doi.org/10.31545/aagr/116644
 
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Impact of seed light stimulation on the mechanical strength and photosynthetic pigments content in the scorzonera leaves
Anna Ciupak, Agata Dziwulska-Hunek, Marcela Krawiec, Bożena Gładyszewska
Acta Agroph. 2019, 26(1), 67–78
DOI: https://doi.org/10.31545/aagr/109187
 
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Influence of pumpkin flour addition on textural properties of yeast dough
Aneta Zamłyńska-Kowal, Elżbieta Kusińska, Ewa Sosińska-Leszczyńska, Marian Panasiewicz
Acta Agroph. 2018, 25(3), 317–327
DOI: https://doi.org/10.31545/aagr/94366
 
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The effect of application of biopreparations and fungicides on the yield and selected parameters of seed value of seed potatoes
Piotr Pszczółkowski, Barbara Sawicka
Acta Agroph. 2018, 25(2), 239–255
DOI: https://doi.org/10.31545/aagr/93104
 
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Comparison of physical properties of wheat bread from dough produced by single and two-phase method with the addition of scalded flour
Minika Wójcik, Renata Różyło, Alicja Ziemichód, Grzegorz Łysiak
Acta Agroph. 2018, 25(2), 185–196
DOI: https://doi.org/10.31545/aagr/92614
 
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ISSN:1234-4125
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