Open AccessFactors influencing on grain and flour quality of new varieties of bread winter wheat. 4. Тechnological indices of flour and dough quality
Author(s) -
І. В. Правдзіва,
N. V. Vasylenko,
Н. П. Замліла,
H. B. Volohdina,
V. T. Koliuchyi
Publication year - 2017
Publication title -
myronivka bulletin
Language(s) - English
Resource type - Journals
ISSN - 2518-7910
DOI - 10.31073/mvis201705-14
Subject(s) - farinograph , mathematics , falling number , agronomy , wheat flour , crop , food science , biology
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