BAKING EVALUATION OF THE GRAIN OF DIPLOID WINTER RYE VARIETIES
The bread baked from diploid cultivars of winter rye Petrovna and Narymchanka varieties was evaluated by organoleptic and physico-chemical parameters. The studies revealed that the condition of the crumb of the bread baked from the Narymchanka variety grain over 3 years was assessed as “good”. The b...
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| Format: | Artikel |
| Sprache: | English |
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Kemerovo State University
2015-11-01
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| Schriftenreihe: | Вестник Кемеровского государственного университета |
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| Online Zugang: | https://vestnik.kemsu.ru/jour/article/view/227 |