Article Versions Notes

Stępniewska S, Cacak-Pietrzak G, Fraś A, Wiśniewska M, Sujka K, Grabarczyk J, Dziki D. The Chemical Composition and Baking Quality of Rye Flour from Grain with Organic Production. Foods. 2026; 15(1):3. https://doi.org/10.3390/foods15010003

Stępniewska, Sylwia, Grażyna Cacak-Pietrzak, Anna Fraś, Magdalena Wiśniewska, Katarzyna Sujka, Justyna Grabarczyk, and Dariusz Dziki. 2026. "The Chemical Composition and Baking Quality of Rye Flour from Grain with Organic Production" Foods 15, no. 1: 3. https://doi.org/10.3390/foods15010003

Stępniewska, S., Cacak-Pietrzak, G., Fraś, A., Wiśniewska, M., Sujka, K., Grabarczyk, J., & Dziki, D. (2026). The Chemical Composition and Baking Quality of Rye Flour from Grain with Organic Production. Foods, 15(1), 3. https://doi.org/10.3390/foods15010003