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CyTA - Journal of Food Volume 17, 2019 - Issue 1

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Effect of Moldavian dragonhead (Dracocephalum moldavica L.) leaves on the baking properties of wheat flour and quality of bread

Efecto de las hojas de dracocephalum (Dracocephalum moldavica L.) en las propiedades del horneado de harina de trigo y en la calidad del pan

Dariusz DzikiDepartment of Thermal Technology and Food Process Engineering, University of Life Sciences, Lublin, PolandCorrespondence[email protected]

Grażyna Cacak-PietrzakDivision of Cereal Technology, Faculty of Food Sciences, Warsaw University of Life Sciences, Warsaw, Poland

Urszula Gawlik-DzikiDepartment of Biochemistry and Food Chemistry, University of Life Sciences, Lublin, Poland

Alicja SułekInstitute of Soil Science and Plant Cultivation – State Research Institute, Department of Cereal Crop Production, Puławy, Poland

Sławomir KociraDepartment of Machinery Exploitation and Management of Production Processes, University of Life Sciences in Lublin, Lublin, Poland

Beata BiernackaDepartment of Thermal Technology and Food Process Engineering, University of Life Sciences, Lublin, Poland

Pages 536-543 | Received 12 Jan 2019, Accepted 11 Apr 2019, Published online: 17 Jul 2019

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https://doi.org/10.1080/19476337.2019.1609587
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Effect of Moldavian dragonhead (Dracocephalum moldavica L.) leaves on the baking properties of wheat flour and quality of bread

Efecto de las hojas de dracocephalum (Dracocephalum moldavica L.) en las propiedades del horneado de harina de trigo y en la calidad del pan

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Effect of Moldavian dragonhead (Dracocephalum moldavica L.) leaves on the baking properties of wheat flour and quality of bread

Efecto de las hojas de dracocephalum (Dracocephalum moldavica L.) en las propiedades del horneado de harina de trigo y en la calidad del pan

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