Baking properties of triticale flour produced from grain of triticale varieties of Russian selection

Autor:	M. Sh. Begeulov, V. N. Igonin
Rok vydání:	2021
Předmět:	Agronomy Triticale Selection (genetic algorithm) Mathematics
Zdroj:	Khleboproducty. 30:39-43
ISSN:	0235-2508
DOI:	10.32462/0235-2508-2021-30-4-39-43
Popis:	The results of a study of the baking properties of triticale grain of different varieties are presented. The possibility of using triticale flour, produced from grains of different varieties of triticale of Russian selection, in bakery production is shown.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::32e774f0e37fbad22943fcced69696b8 https://doi.org/10.32462/0235-2508-2021-30-4-39-43 Zobrazit plný text záznamu