COMPARISON OF ALVEOGRAPH CHARACTERISTIC OF FLOUR OBTAINED FROM DIFFERENT TYPES OF COMMON WHEAT AND SPELT WHEAT
Practice of processing of new types of wheat is widespread in the world, but it’s almost unknown in the CIS countries, because selection for many years aimed at obtaining exclusively high protein bread-baking varieties of wheat. But not known what technological properties of flour possesses from whe...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Odesa National University of Technology
2020-04-01
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| Series: | Zernovì Produkti ì Kombìkorma |
| Subjects: | |
| Online Access: | https://journals.onaft.edu.ua/index.php/gpmf/article/view/1690 |