Zobrazeno 1 - 5
of 5
pro vyhledávání: '"pasta properties"'
Publikováno v:
Зерновое хозяйство России, Vol 0, Iss 3, Pp 26-31 (2020)
The current paper has presented the study results of grain quality and pasta properties of the new and promising winter durum wheat varieties developed in the FSBSI “Agricultural Research Center “Donskoy” in 2016–2018. The purpose of the stud
Externí odkaz:
https://doaj.org/article/a9bf9cc3ce4840efb8a2c2878fb087b8
Autor:
Mirabela Ioana Lupu, Cristina Maria Canja, Vasile Padureanu, Adriana Boieriu, Alina Maier, Carmen Badarau, Cristina Padureanu, Catalin Croitoru, Ersilia Alexa, Mariana-Atena Poiana
Publikováno v:
Applied Sciences, Vol 13, Iss 6, p 3788 (2023)
The aim of this research was to improve the physical-chemical properties and processability of wheat durum pasta while adding supplementary nutritional benefits. This was accomplished by incorporating carob powder into the conventional wheat pasta re
Externí odkaz:
https://doaj.org/article/557bf59db74d4457bce13a498b670bd5
Akademický článek
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Publikováno v:
Зерновое хозяйство России, Vol 0, Iss 3, Pp 26-31 (2020)
The current paper has presented the study results of grain quality and pasta properties of the new and promising winter durum wheat varieties developed in the FSBSI “Agricultural Research Center “Donskoy” in 2016–2018. The purpose of the stud
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f5cc0f71aad13cf0bc0a959fbf8bc552
https://doi.org/10.31367/2079-8725-2020-69-3-26-31
https://doi.org/10.31367/2079-8725-2020-69-3-26-31