{"title":"有机农业下种植的春季普通小麦籽粒中面粉用于面食生产的评估","authors":"Magdalena Gońda, G. Cacak-Pietrzak, K. Jończyk","doi":"10.31545/aagr/92544","DOIUrl":null,"url":null,"abstract":"1Department of Grain Processing and Bakery Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology Rakowiecka 36, 02-532 Warsaw, Poland 2Department of Food Technology, Division of Cereal Technology Warsaw University of Life Sciences Nowoursynowska 159c, 02-787 Warsaw, Poland 3Department of Systems and Economics of Crop Production Institute of Soil Science and Plant Cultivation, State Research Institute Czartoryskich 8, 24-100 Pulawy, Poland e-mail: magdalena.gonda@ibprs.pl","PeriodicalId":33791,"journal":{"name":"Acta Agrophysica","volume":" ","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2018-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Assessment of the use of flour from the grain of spring common wheat cultivated under organic farming for pasta production\",\"authors\":\"Magdalena Gońda, G. Cacak-Pietrzak, K. Jończyk\",\"doi\":\"10.31545/aagr/92544\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"1Department of Grain Processing and Bakery Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology Rakowiecka 36, 02-532 Warsaw, Poland 2Department of Food Technology, Division of Cereal Technology Warsaw University of Life Sciences Nowoursynowska 159c, 02-787 Warsaw, Poland 3Department of Systems and Economics of Crop Production Institute of Soil Science and Plant Cultivation, State Research Institute Czartoryskich 8, 24-100 Pulawy, Poland e-mail: magdalena.gonda@ibprs.pl\",\"PeriodicalId\":33791,\"journal\":{\"name\":\"Acta Agrophysica\",\"volume\":\" \",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2018-06-25\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Acta Agrophysica\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.31545/aagr/92544\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Acta Agrophysica","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.31545/aagr/92544","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Assessment of the use of flour from the grain of spring common wheat cultivated under organic farming for pasta production
1Department of Grain Processing and Bakery Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology Rakowiecka 36, 02-532 Warsaw, Poland 2Department of Food Technology, Division of Cereal Technology Warsaw University of Life Sciences Nowoursynowska 159c, 02-787 Warsaw, Poland 3Department of Systems and Economics of Crop Production Institute of Soil Science and Plant Cultivation, State Research Institute Czartoryskich 8, 24-100 Pulawy, Poland e-mail: magdalena.gonda@ibprs.pl
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