Search results for: QUALITY OF BREAD, ROBOTISATION, RELIABILITY

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- 2021
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- Gdańsk University of Technology
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The effect of flaxseed addition on the quality and basic composition of wheat bread
Open Research Data
open access
The dataset includes the effect of flaxseed addition on the properties of toasted bread bakery products such as basic composition, moisture content immediately after baking and after a defined time, porosity, acidity and total baking loss. The following bread variants were investigated: control bread, bread with 8% and 12% flaxseed addition and competitive...
Results of calibration of the piezoelectric scanner using the probe TGQ1
Open Research Data
open access
- A. Zieliński
- J. Ryl
- series: Scanning Probe Microscopies data
Teaching file. Results of calibration of the piezoelectric scanner using the probe TGQ1. Scanning in contact mode. NTEGRA Prima (NT-MDT) device. CSG probe 10.

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Search results for: QUALITY OF BREAD, ROBOTISATION, RELIABILITY

The effect of flaxseed addition on the quality and basic composition of wheat bread

Results of calibration of the piezoelectric scanner using the probe TGQ1