Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Tetiana Pushkarova-Bezdil"'
Autor:
Olenа Hryhorenko, Larysa Novak, Tetiana Pushkarova-Bezdil, Ludmila Pusik, Volodumur Pusik, Nina Osokina, Olesia Priss, Vitalii Liubych, Valentуna Verkholantseva
Publikováno v:
EUREKA: Life Sciences. 2:41-46
There were studied technological properties of grain of different varieties and lines of wheat spelt. There were analyzed differences between the quality of bread of flour of the highest sort and wholemeal, demonstrated the topicality of the differen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c0dd496d617a41fad9672fbfe0bfd251
https://doi.org/10.21303/2504-5695.2018.00601
https://doi.org/10.21303/2504-5695.2018.00601
Autor:
Olenа Hryhorenko, Volodumur Pusik, Vitalii Liubych, Ludmila Pusik, Olesia Priss, Larysa Novak, Valentуna Verkholantseva, Tetiana Pushkarova-Bezdil, Nina Osokina
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 2, Iss 11 (92), Pp 39-47 (2018)
The technology of making dough from spelt flour differs from that known for flour of soft wheat in which starch grains are firmly bound to the protein matrix. It has been established that the content of protein in spelt grain varied from 15.0 % to 22
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dbb01aedfeeb6967c93d4261365b676a
https://doi.org/10.15587/1729-4061.2018.126372
https://doi.org/10.15587/1729-4061.2018.126372