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Rheological dough properties of organic spelt and emmer wheat for assessment of bread making quality
Title Rheological 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) Description ilustr., tab. Notes Vydané 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 Activity ADM Subject-s pšenica špaldová pšenica dvojzrnová reologické vlastnosti cestá Country Lithuania Language English URL https://doi.org/10.13080/z-a.2021.108.036 Database Agro-bibliography
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