Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Veronika ZIGMUNDOVÁ"'
Publikováno v:
Plant, Soil and Environment, Vol 64, Iss 5, Pp 203-208 (2018)
The experiment included testing of rheological properties of dough as well as the baking quality of bread flour and bran obtained by grinding coloured wheat grains with purple pericarp (cultivars Rosso, Konini and PS Karkulka) and blue aleurone (cv.
Externí odkaz:
https://doaj.org/article/a69a317536704cfc971d3898fd99da2d