Characteristics of Technological Properties of Grain and Flour from Ancient Varieties of Wheat (Einkorn, Emmer and Spelt)
Authors
Anna Sobczyk
Department of Food Technology and Human Nutrition, Collegium of Natural Sciences, University of Rzeszow, Rzeszow, Poland
Magdalena Sobolewska
Department of Agroengineering, Faculty of Environmental Management and Agriculture, West Pomeranian University of Technology in Szczecin, Szczecin, 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
Language: English
Page range: 269 - 278
Submitted on: Sep 25, 2020
Accepted on: Oct 25, 2020
Published on: Dec 24, 2020
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
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© 2020 Justyna Belcar, Anna Sobczyk, Magdalena Sobolewska, 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.