Title: Baking properties of triticale flour produced from grain of triticale varieties of Russian selection
Abstract: The results of a study of the baking properties of triticale grain of different varieties are presented. The possibility of using triticale flour, produced from grains of different varieties of triticale of Russian selection, in bakery production is shown.
Publication Year: 2021
Publication Date: 2021-01-01
Language: en
Type: article
Indexed In: ['crossref']
Access and Citation
Cited By Count: 1
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