Zobrazeno 1 - 3
of 3
pro vyhledávání: '"dough dilution"'
Autor:
N. S. Kravchenko, N. G. Ignatieva, Yu. N. Alty-Sadykh, N. E. Vasyushkina, N. E. Samofalova, N. P. Ilichkina
Publikováno v:
Зерновое хозяйство России, Vol 0, Iss 2, Pp 41-49 (2023)
The current paper has presented the study results of rheological and baking properties of 4 winter durum wheat varieties in mixtures with common wheat. The purpose of the study was to research the rheological properties of the dough and estimate the
Externí odkaz:
https://doaj.org/article/8161cce1f3f844469dc63fae16236fba
Publikováno v:
Зерновое хозяйство России, Vol 0, Iss 2, Pp 13-17 (2018)
The variety of spring soft wheat ‘Khayat’ The varieties with high potential of productivity which meet the qualification requirements of ‘valuable and strong’ wheats play a significant part in the formation of high qualitative grain and in th
Externí odkaz:
https://doaj.org/article/853178ced4114e879710a6a55336e679
Для формирования высокого качества заготавливаемого зерна и производства из него высококачественного хлеба большую роль играют сорта,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1d11f8ce6d5989bd1ceac26ecac6e6ec
