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Applied Sciences | Free Full-Text | A Comparative Assessment of the Baking  Quality of Hybrid and Population Wheat Cultivars
Applied Sciences | Free Full-Text | A Comparative Assessment of the Baking Quality of Hybrid and Population Wheat Cultivars

Zakład Badawczy Przemysłu Piekarskiego w Bydgoszczy
Zakład Badawczy Przemysłu Piekarskiego w Bydgoszczy

pobrano z - PDF Darmowe pobieranie
pobrano z - PDF Darmowe pobieranie

Sadkiewicz Instruments — Yandex Maps
Sadkiewicz Instruments — Yandex Maps

POLISH MEASURING AND MONITORING DEVICES FOR EVALUATION OF CEREALS AND FLOUR  - ScienceDirect
POLISH MEASURING AND MONITORING DEVICES FOR EVALUATION OF CEREALS AND FLOUR - ScienceDirect

Physico-chemical properties of an innovative gluten-free, low-carbohydrate  and high protein-bread enriched with pea protein powder | Scientific Reports
Physico-chemical properties of an innovative gluten-free, low-carbohydrate and high protein-bread enriched with pea protein powder | Scientific Reports

Laboratory mill Laboratory mill type WŻ-1S
Laboratory mill Laboratory mill type WŻ-1S

Оборудование SADKIEWICZ- INSTRUMENTS по заводской цене с доставкой по РФ в  Лабреактив.
Оборудование SADKIEWICZ- INSTRUMENTS по заводской цене с доставкой по РФ в Лабреактив.

Foods | Free Full-Text | A Comparative Assessment of Agronomic and Baking  Qualities of Modern/Old Varieties and Landraces of Wheat Grown in Calabria  (Italy)
Foods | Free Full-Text | A Comparative Assessment of Agronomic and Baking Qualities of Modern/Old Varieties and Landraces of Wheat Grown in Calabria (Italy)

Zakład Badawczy Przemysłu Piekarskiego w Bydgoszczy
Zakład Badawczy Przemysłu Piekarskiego w Bydgoszczy

File:Bdg ZBPP 1 4-2015.jpg - Wikimedia Commons
File:Bdg ZBPP 1 4-2015.jpg - Wikimedia Commons

POLISH MEASURING AND MONITORING DEVICES FOR EVALUATION OF CEREALS AND FLOUR  - ScienceDirect
POLISH MEASURING AND MONITORING DEVICES FOR EVALUATION OF CEREALS AND FLOUR - ScienceDirect

Оборудования для пищевой промышленности от польской компании SADKIEWICZ- INSTRUMENTS - Лабреактив
Оборудования для пищевой промышленности от польской компании SADKIEWICZ- INSTRUMENTS - Лабреактив

POLISH MEASURING AND MONITORING DEVICES FOR EVALUATION OF CEREALS AND FLOUR  - ScienceDirect
POLISH MEASURING AND MONITORING DEVICES FOR EVALUATION OF CEREALS AND FLOUR - ScienceDirect

Production of wheat bread with spray-dried potato juice: Influence on dough  and bread characteristics - Przemysław Kowalczewski, Maria Różańska,  Agnieszka Makowska, Paweł Jeżowski, Piotr Kubiak, 2019
Production of wheat bread with spray-dried potato juice: Influence on dough and bread characteristics - Przemysław Kowalczewski, Maria Różańska, Agnieszka Makowska, Paweł Jeżowski, Piotr Kubiak, 2019

Konferencja Jakość mąki, pieczywa, produktów regionalnych - Aktualności -  Akademia Kulinarna Sadkiewicz
Konferencja Jakość mąki, pieczywa, produktów regionalnych - Aktualności - Akademia Kulinarna Sadkiewicz

Production of wheat bread with spray-dried potato juice: Influence on dough  and bread characteristics - Przemysław Kowalczewski, Maria Różańska,  Agnieszka Makowska, Paweł Jeżowski, Piotr Kubiak, 2019
Production of wheat bread with spray-dried potato juice: Influence on dough and bread characteristics - Przemysław Kowalczewski, Maria Różańska, Agnieszka Makowska, Paweł Jeżowski, Piotr Kubiak, 2019

pobrano z - PDF Darmowe pobieranie
pobrano z - PDF Darmowe pobieranie

Zakład Badawczy Przemysłu Piekarskiego w Bydgoszczy
Zakład Badawczy Przemysłu Piekarskiego w Bydgoszczy

Applied Sciences | Free Full-Text | Influence of Rice Variety and Freezing  on Flour Properties | HTML
Applied Sciences | Free Full-Text | Influence of Rice Variety and Freezing on Flour Properties | HTML

Molecules | Free Full-Text | Low-Carbohydrate, High-Protein, and  Gluten-Free Bread Supplemented with Poppy Seed Flour: Physicochemical,  Sensory, and Spectroscopic Properties | HTML
Molecules | Free Full-Text | Low-Carbohydrate, High-Protein, and Gluten-Free Bread Supplemented with Poppy Seed Flour: Physicochemical, Sensory, and Spectroscopic Properties | HTML