Open AccessBREAD-MAKING FROM MIXES OF HIGHEST QUALITY WHEAT FLOUR, WHOLEMEAL FLUOR FROM HULLESS GRAIN OF BARLEY NUDUM 95 AND WHOLEMEAL FLUOR FROM TRITICALE GRAIN OF CECAD 90
Author(s) -
Y. A. Letygo,
A. A. Gryaznov,
Raisa I. Belkina
Publication year - 2019
Publication title -
naučnyj žurnal kubanskogo gosudarstvennogo agrarnogo universiteta
Language(s) - English
Resource type - Journals
ISSN - 1990-4665
DOI - 10.21515/1990-4665-152-007
Subject(s) - triticale , agronomy , biology