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Evaluation of physicochemical properties, antioxidant potential and baking quality of grain and flour of primitive rye (Secale cereale var. Multicaule)

Crossref DOI link: https://doi.org/10.1007/s13197-019-03827-1

Published Online: 2019-06-10

Published Print: 2019-07

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Warechowska, Małgorzata https://orcid.org/0000-0002-3592-9472
Warechowski, Józef

Tyburski, Józef

Siemianowska, Ewa

Nawrocka, Agnieszka

Miś, Antoni

Skrajda-Brdak, Marta
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Text and Data Mining valid from 2019-06-10

Version of Record valid from 2019-06-10
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Article History

Revised: 11 April 2019

Accepted: 8 May 2019

First Online: 10 June 2019

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