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

por Warechowska, Małgorzata, Warechowski, Józef, Tyburski, Józef, Siemianowska, Ewa, Nawrocka, Agnieszka, Miś, Antoni, Skrajda-Brdak, Marta
Publicado 2019