Number of the records: 1  

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

  1. TitleRheological dough properties of organic spelt and emmer wheat for assessment of bread making quality = Ekologiškų speltos ir dvigrūdžių kviečių tešlos reologinės savybės lemia duonos kokybę Magdalena Lacko-Bartošová ... [et al.]
    Author-s Lacko-Bartošová, Magdaléna, ; SPUFAP08 (Author)
    Lacko-Bartošová, Lucia (Author)
    Konvalina, Petr, (Author)
    Matejková, Eva, ; SPUFEM03 (Author)
    Bieliková, Denisa, ; SPUFAP08 (Author)
    Descriptionilustr., tab.
    NotesVydané v rámci projektu 1/0218/20,SMARTFARM 313011W112 . Bibliografické odkazy
    In Zemdirbyste. -- ISSN 1392-3196. -- Vol. 108, no. 3 (2021), s. 279-286
    Category of Publication ActivityADM
    Subject-s pšenica špaldová pšenica dvojzrnová reologické vlastnosti cestá
    CountryLithuania
    LanguageEnglish
    URLhttps://doi.org/10.13080/z-a.2021.108.036
    DatabaseAgro-bibliography
Number of the records: 1  

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