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Comparison of the baking value of wholegrain flours from different wheat types and pigmentation

Published Online: 2024-04-04

Published Print: 2024-06

Authors

Posadzka, Zuzanna https://orcid.org/0000-0003-4232-6175
Pycia, Karolina

Kaszuba, Joanna
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Text and Data Mining valid from 2024-04-04

Version of Record valid from 2024-04-04
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Article History

Received: 9 January 2024

Revised: 27 February 2024

Accepted: 2 March 2024

First Online: 4 April 2024

Declarations

:

: The authors have declared no conflict of interests.

: This article does not contain any studies with human or animal subjects.

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