Grain of Hybrids Between Spelt (<i>Triticum spelta</i> L.) and Bread Wheat (<i>Triticum aestivum</i> L.) as a New Raw Material for Breadmaking
Author:
Publisher
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
Subject
Nutrition and Dietetics,Food Science
Link
http://journal.pan.olsztyn.pl/pdf-170870-93896
Reference114 articles.
1. 1. Arzani, A., Ashraf, M. (2017). Cultivated ancient wheats (Triticum spp.): A potential source of health-beneficial food products. Comprehensive Reviews in Food Science and Food Safety, 16(3), 477-488.
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3. Estimation of the baking quality of wheat flours based on rheological parameters of the Mixolab curve;Banu;Czech Journal of Food Sciences,2011
4. https://doi.org/10.17221/40/2009-CJFS
5. Comparison of yield, chemical composition and farinograph properties of common and ancient wheat grains;Biel;European Food Research and Technology 247,2021
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