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OCENA ZAWARTOŚCI WYBRANYCH SKŁADNIKÓW ODŻYWCZYCH I SUBSTANCJI BIOAKTYWNYCH W RÓŻNYCH RODZAJACH PIECZYWA DOSTĘPNYCH NA POLSKIM RYNKU.
- Published in:
- Zywnosc, 2022, v. 29, n. 1, p. 63, doi. 10.15193/zntj/2022/130/408
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- Article
Utilisation of triticale (X Triticosecale Wittmack) and residual oat flour in breadmaking.
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- Czech Journal of Food Sciences, 2021, v. 39, n. 3, p. 226, doi. 10.17221/249/2020-CJFS
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- Article
Żyto jako bogate źródło związków prozdrowotnych.
- Published in:
- Bulletin of Plant Breeding & Acclimatization Institute / Biuletyn Instytutu Hodowli i Aklimatyzacji Roślin, 2024, n. 301, p. 29, doi. 10.37317/biul-2024-0003
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- Article
Wpływ dodatku otrąb na wybrane właściwości reologiczne ciasta pszenżytniego oraz cechy pieczywa.
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- Bulletin of Plant Breeding & Acclimatization Institute / Biuletyn Instytutu Hodowli i Aklimatyzacji Roślin, 2022, n. 297/298, p. 39, doi. 10.37317/biul-2022-0006
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- Article
Variations in chemical composition of common buckwheat (Fagopyrum esculentum Moench) as a result of different environmental conditions.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 1, p. 286, doi. 10.1002/jsfa.12917
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- Article
ESTIMATION OF TECHNOLOGICAL VALUE AND CHEMICAL COMPOSITION OF SELECTED COMMON WHEAT CULTIVARS (TRITICUM AESTIVUM L.).
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- Plant Breeding & Seed Science, 2020, v. 81, p. 3, doi. 10.37317/pbss-2020-0001
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- Article
VARIABILITY OF SELECTED QUANTITATIVE TRAITS IN NEW SPRING BARLEY GENOTYPES.
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- Plant Breeding & Seed Science, 2021, v. 82, p. 19, doi. 10.37317/pbss-2021-0002
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- Article