Effect of Wheat and Barley Malt Addition on the Quality of the Baking Blend and Wheat Bread
1 |
Department of Food and Agriculture Production Engineering, Collegium of Natural Sciences, University of Rzeszów, Zelwerowicza St. 4, 35-601 Rzeszów, Poland |
2 |
Department of Food Technology and Human Nutrition, Collegium of Natural Sciences, University of Rzeszów, Zelwerowicza St. 4, 35–601 Rzeszów, Poland |
CORRESPONDING AUTHOR
Justyna Belcar
Department of Food and Agriculture Production Engineering, Collegium of Natural Sciences, University of Rzeszów, Zelwerowicza St. 4, 35-601, Rzeszów, Poland
Submission date: 2021-12-16
Final revision date: 2022-03-25
Acceptance date: 2022-03-29
Online publication date: 2022-05-04
Publication date: 2022-05-04
Pol. J. Food Nutr. Sci. 2022;72(2):129–139