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Applied Sciences | Free Full-Text | A Comparative Assessment of the Baking Quality of Hybrid and Population Wheat Cultivars
Zakład Badawczy Przemysłu Piekarskiego w Bydgoszczy
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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
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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)
Zakład Badawczy Przemysłu Piekarskiego w Bydgoszczy
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POLISH MEASURING AND MONITORING DEVICES FOR EVALUATION OF CEREALS AND FLOUR - ScienceDirect
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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
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Zakład Badawczy Przemysłu Piekarskiego w Bydgoszczy
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