The Baking Quality of Wheat Flour (<i>Triticum aestivum</i> L.) Obtained from Wheat Grains Cultivated in Various Farming Systems (Organic vs. Integrated vs. Conventional)
The quality of flour is influenced by various factors including genotype, environmental and agronomic conditions, post-harvest grain storage, and milling technology. Currently, the EU focuses on reducing mineral fertilization and promoting less intensive agrotechnology (organic and integrated farmin...
Main Authors: | Katarzyna Wysocka, Grażyna Cacak-Pietrzak, Beata Feledyn-Szewczyk, Marcin Studnicki |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2024-02-01
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Series: | Applied Sciences |
Subjects: | |
Online Access: | https://www.mdpi.com/2076-3417/14/5/1886 |
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