Anna Nowotna
Affiliations
- Department of Carbohydrates Technology, Faculty of Food Technology, University of Agriculture in Kraków, ul. Balicka 122, 30-149 Kraków
Publications
Ord title authors publishing- The influence of addition of pentosan preparation on rye dough and bread properties Krzysztof Buksa, Anna Nowotna, Halina Gambuś: Acta Agrophysica [Acta Agroph.] 2012, 19, 1, 7-18
- Technological evaluation and chemical composition of rye grain of selected varieties cultivated by 3 consecutive years Krzysztof Buksa, Anna Nowotna, Halina Gambuś, Jan Krawontka, Renata Sabat, Mieczysław Noga: Acta Agrophysica [Acta Agroph.] 2012, 19, 2, 265-276
- Application of texture meter for determination of water absorption of rye flour with varied ash content Krzysztof Buksa, Anna Nowotna, Rafał Ziobro: Acta Agrophysica [Acta Agroph.] 2013, 20, 4, 529-541
- Evaluation of physical properties of bread with different share of oat flour in dough made with or without rye sourdough Gabriela Zięć, Halina Gambuś, Dorota Litwinek, Anna Nowotna, Anna Mikulec: Acta Agrophysica [Acta Agroph.] 2013, 20, 4, 721-734
