The effect of varietal traits of durum wheat on the technological and baking qualities of flour when mixed with bread wheat
The development of bakery industry is possible due to the use of such non-traditional raw materials as durum wheat. The purpose of the current study was to estimate the effect of varietal traits of durum wheat when mixed with bread wheat according to the results of rheological parameters of dough, t...
| Autori principali: | , |
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| Natura: | Articolo |
| Lingua: | Russian |
| Pubblicazione: |
Federal State Budgetary Scientific Institution “Agricultural Research Center “Donskoy”"
2021-12-01
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| Serie: | Зерновое хозяйство России |
| Soggetti: | |
| Accesso online: | https://www.zhros.online/jour/article/view/1470 |