Baking quality of genetics resources of spring forms of Triticum spelta L

Journal of Food, Agriculture and Environment

Volumn 11, Issue 3-4, 2013, Pages 475-476

  Konvalina, Petr ^a   Štěrba, Zdeněk ^a   Capouchová, Ivana ^b   Moudrý, Jan ^a   Moudrý Jr , Jan ^a  

^a UNIVERSITY OF SOUTH BOHEMIA   (Czech Republic)

^b CZECH UNIVERSITY OF LIFE SCIENCES PRAGUE   (Czech Republic)

Author keywords

Baking quality; Organic farming; Spelt wheat

Indexed keywords

GLUTEN;

ARTICLE; ENVIRONMENT; FOOD PROCESSING; GRAIN PROTEIN CONTENT; NONHUMAN; SEDIMENTATION RATE; TRITICUM SPELTA; WHEAT;

TRITICUM AESTIVUM; TRITICUM AESTIVUM SUBSP. SPELTA;

EID: 84887577192     PISSN: 14590255     EISSN: 14590263     Source Type: Journal    
DOI: None     Document Type: Article

References (7)

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