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Wpływ metod konwencjonalnych i ekologicznych uprawy pszenżyta na wartość wypiekową mąk i jakość pieczywa
(Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2009)
The bakery properties of five Germany origin species of triticale from conventional and
ecological tillage system were tested in bakery control process. The qualitative features of triticale
bread depended on species of ...
Quality of bread made from rye grown wiyh conventional and ecological methods
(Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2009)
There were checked the baking proprieties of six rye cultivars coming from
conventional and ecological tillages. Bread made from rye grown with conventional method
characterized with higher volume and imperceptibly lower ...