I. Diordieva,
S. Maslovata
Keywords:
soft wheat, spelled wheat, protein content, gluten content, flour strength, grain hardness, bread quality, culinary assessment of bread
Diordieva, I., & Maslovata, S.
(2023).
Technological and bakery properties of grain forms of wheat created by hybridization of Triticum aestivum L. × Triticum spelta L..
Scientific Reports of the National University of Life and Environmental Sciences of Ukraine,
19(2).
https://doi.org/10.31548/dopovidi2(102).2023.004 |