Open AccessBaking properties of soft wheat grain with the addition of spelt wheat
Author(s) -
O. A. Yeremeieva,
Ye. I. Harchenko,
Hennadii Tkachenko,
V. V. Liubych
Publication year - 2020
Publication title -
naukovì pracì ìnstitutu bìoenergetičnih kulʹtur ta cukrovih burâkìv
Language(s) - English
Resource type - Journals
ISSN - 2410-1281
DOI - 10.47414/np.28.2020.211058
Subject(s) - wheat flour , gluten , organoleptic , grinding , mathematics , food science , wheat bread , common wheat , agronomy , materials science , chemistry , metallurgy , biology , biochemistry , chromosome , gene