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Rheological dough properties of organic spelt and emmer wheat for assessment of bread making quality
Autor:
Magdaléna Lacko-Bartošová, Lucia Lacko-Bartošová, Petr Konvalina, Eva Matejková, Denisa Bieliková
Publikováno v:
Zemdirbyste-Agriculture. 108:279-286
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3ac8df07cd0b6d5d7b3c298c11860905
https://doi.org/10.13080/z-a.2021.108.036
https://doi.org/10.13080/z-a.2021.108.036
