Open AccessFactors influencing on grain and flour quality of new varieties of bread winter wheat. 5. Baking properties of flour
Author(s) -
І. В. Правдзіва,
N. V. Vasylenko,
Н. П. Замліла,
H. B. Volohdina,
O. V. Humeniuk,
V. T. Koliuchyi
Publication year - 2018
Publication title -
mironìvsʹkij vìsnik
Language(s) - English
Resource type - Journals
ISSN - 2518-7910
DOI - 10.31073/mvis201806-08
Subject(s) - mathematics , wheat flour , growing season , agronomy , volume (thermodynamics) , yield (engineering) , biology , food science , physics , materials science , quantum mechanics , metallurgy