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Boros, N.,
Kónya, É.,
Győri, Z.:
Comparison of rheological characteristics of winter wheat cultivars determined by extensograph and alveograph.
Acta Aliment. 42 (3), 338-348, 2013.
Kónya, É.,
Kovács, G.,
Győri, Z.:
Examination of rheological properties of wheat samples by near infrared spectroscopy.
In: Proceedings of 6th Central European Congress on Food, University of Novi Sad, Novi Sad, 582-586, 2012.
Kónya, É.,
Tarján, Z.,
Boros, N.,
Győri, Z.:
Near-infrared spectroscopy for prediction of wheat rheological properties.
In: 10th European Young Cereal Scientists and Technologists Workshop : Book of abstracts [elektronikus dokumentum], University of Helsinki, Helsinki, [1], 2011.
Kónya, É.,
Győri, Z.:
Prediction of rheological properties of wheat samples by near-infrared spectroscopy.
In: 9th European Young Cereal Scientists and Technologists Workshop : Book of abstracts, Budapest University of Technology and Economics Department of Applied Biotechnology and Food Science, Budapest, 39, 2010.
Kónya, É.,
Győri, Z.:
Új lehetőség a búza minőségi paramétereinek meghatározásához közeli infravörös spektroszkópiával.
Agrártud. közl. 41, 65-69, 2010.
Boros, N.,
Tarján, Z.,
Sipos, P.,
Kónya, É.,
Borbélyné Varga, M.,
Győri, Z.:
Effects of protein content and gluten properties of wheat flour on extersograph characteristics of dough.
In: 5th International Congress FLOUR - BREAD '09 and 7th Croatian Congress of Cereal Technologists. Ed.: Ugarcic-Hardi, Zaneta, Faculty of Food Technology, Departmen of Cereal Processing Technologies, Osijek, 54, 2009.
