Quality of bread from flour of different spelt wheat varieties

Publikováno v: Scientific Papers of the Institute of Bioenergy Crops and Sugar Beet; No. 29 (2021); 78–88
Наукові праці Інституту біоенергетичних культур і цукрових буряків; № 29 (2021); 78–88

Purpose. To study the quality formation in bread from different flour of spelt wheat (premium, whole-wheat) depending on the variety and line. Methods. Laboratory, mathematical and statistical, physical and chemical. Results. The bread volume made fr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::85cb07b48cfc432fa11c7bcd4ad9d93a
http://np.bio.gov.ua/article/view/244429