A. Sobczyk

Characteristics of Technological Properties of Grain and Flour from Ancient Varieties of Wheat (Einkorn, Emmer and Spelt)

J. Gorzelany, M. Sobolewska, S. Stankowski, 2020 .

Comparison of fermentation strength of the flours obtained from the grain of old varieties and modern breeding lines of spelt (Triticum aestivum ssp. spelta)

G. Jaworska, Karolina Pycia, J. Kaszuba, 2017 .

Evaluation of the rheological properties of dough and quality of bread made with the flour obtained from old cultivars and modern breeding lines of spelt (Triticum aestivum ssp. spelta)

G. Jaworska, P. Kuźniar, Karolina Pycia, 2017 .

Evaluation of Flours from Ancient Varieties of Wheat (Einkorn, Emmer, Spelt) used in Production of Bread

T. Sekutowski, J. Gorzelany, S. Stankowski, 2021, Acta Universitatis Cibiniensis. Series E: Food Technology.