M. Wójcik, Renata Różyło, Alicja Ziemichód, G. Łysiak
{"title":"Comparison of physical properties of wheat bread from dough produced by single and two-phase method with the addition of scalded flour","authors":"M. Wójcik, Renata Różyło, Alicja Ziemichód, G. Łysiak","doi":"10.31545/AAGR/92614","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":33791,"journal":{"name":"Acta Agrophysica","volume":" ","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2018-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Acta Agrophysica","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.31545/AAGR/92614","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}