Media type: E-Article Title: Utilisation of triticale (X Triticosecale Wittmack) and residual oat flour in breadmaking Contributor: Fraś, Anna; Gołębiewska, Kinga; Gołębiewski, Damian; Wiśniewska, Magdalena; Gzowska, Marlena; Mańkowski, Dariusz R. imprint: Czech Academy of Agricultural Sciences, 2021 Published in: Czech Journal of Food Sciences Language: Not determined DOI: 10.17221/249/2020-cjfs ISSN: 1212-1800; 1805-9317 Keywords: Food Science Origination: Footnote: Access State: Open Access