Open AccessEVALUATING BAKING PROPERTIES OF THE FLOUR FROM TRITICALE BY STANDARD AND ALTERNATIVE METHODS
Author(s) -
К. Г. Барыльник,
L.I. Kuznetsova,
Natalia Lavrenteva,
Н. Н. Чикида,
Lyubov Bekish,
Н. М. Комаров
Publication year - 2018
Publication title -
trudy po prikladnoj botanike, genetike i selekcii
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.16
H-Index - 2
eISSN - 2619-0982
pISSN - 2227-8834
DOI - 10.30901/2227-8834-2018-1-54-62
Subject(s) - triticale , gluten , cultivar , grinding , wheat flour , agronomy , mathematics , food science , metallurgy , materials science , biology