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Comparison of the baking value of wholegrain flours from different wheat types and pigmentation.
- Published in:
- European Food Research & Technology, 2024, v. 250, n. 6, p. 1853, doi. 10.1007/s00217-024-04519-7
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- Article
Influence of the Addition of Vital Wheat Gluten on Thermal and Rheological Properties of Triticale Flour.
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- Polymers (20734360), 2023, v. 15, n. 8, p. 1870, doi. 10.3390/polym15081870
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- Article
Comparison of the Rheological Behavior of Fortified Rye–Wheat Dough with Buckwheat, Beetroot and Flax Fiber Powders and Their Effect on the Final Product.
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- Foods, 2023, v. 12, n. 3, p. 559, doi. 10.3390/foods12030559
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- Article
WYKORZYSTANIE PRZECIERU Z KISZONEGO KORZENIA BURAKA ĆWIKŁOWEGO (BETA VULGARIS L.) DO PRODUKCJI CHLEBÓW GRYCZANYCH O PODWYŻSZONYM POTENCJALE PRZECIWUTLENIAJĄCYM.
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- Zywnosc, 2022, v. 29, n. 4, p. 50, doi. 10.15193/ZNTJ/2022/133/429
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- Article
Content of Phenolic Acids in the Grain of Selected Polish Triticale Cultivars and Its Products.
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- Molecules, 2021, v. 26, n. 3, p. 562, doi. 10.3390/molecules26030562
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- Article
PORÓWNANIE JAKOŚCI MUFFIN BEZGLUTENOWYCH Z MĄKI JAGLANEJ I GRYCZANEJ.
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- Zywnosc, 2020, v. 27, n. 2, p. 82, doi. 10.15193/zntj/2020/123/336
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- Article