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Evaluation of Flours from Ancient Varieties of Wheat (Einkorn, Emmer, Spelt) used in Production of Bread Cover

Evaluation of Flours from Ancient Varieties of Wheat (Einkorn, Emmer, Spelt) used in Production of Bread

Open Access
|Jun 2021

Authors

Justyna Belcar

justyna.belcar@op.pl

Department of Food and Agriculture Production Engineering, Collegium of Natural Sciences, University of Rzeszow, Rzeszów, Poland

Anna Sobczyk

Department of Food Technology and Human Nutrition, Collegium of Natural Sciences, University of Rzeszow, Rzeszow, Poland

Tomasz R. Sekutowski

Institute of Soil Science and Plant Cultivation, National Research Institute, Pulawy, Department of Weed Science and Tillage Systems, Wroclaw, Poland

Sławomir Stankowski

Department of Agroengineering, Faculty of Environmental Management and Agriculture, West Pomeranian University of Technology in Szczecin, Szczecin, Poland

Józef Gorzelany

Department of Food and Agriculture Production Engineering, Collegium of Natural Sciences, University of Rzeszow, Rzeszów, Poland
DOI: https://doi.org/10.2478/aucft-2021-0005 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
Language: English
Page range: 53 - 66
Submitted on: Feb 15, 2021
Accepted on: May 14, 2021
Published on: Jun 28, 2021
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year

© 2021 Justyna Belcar, Anna Sobczyk, Tomasz R. Sekutowski, Sławomir Stankowski, Józef Gorzelany, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.