Rheological dough properties of organic spelt and emmer wheat for assessment of bread making quality

Rheological dough properties of organic spelt and emmer wheat for assessment of bread making quality

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Bibliographic Details
Published in:Žemdirbystė (Akademija) Vol. 108; no. 3; pp. 279 - 286
Main Authors: Lacko-Bartošová, Magdaléna, Lacko-Bartošová, Lucia, Konvalina, Petr, Matejková, Eva, Bieliková, Denisa
Format: Journal Article
Language:English
Published: 01-01-2021
Online Access:Get full text
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Description
ISSN:1392-3196
DOI:10.13080/z-a.2021.108.036