TECHNOLOGICAL AND BAKERY PROPERTIES OF GRAIN FORMS OF WHEAT CREATED BY HYBRIDIZATION OF TRITICUM AESTIVUM L. × TRITICUM SPELTA L.

I P Diordieva,S A Maslovata

doi:10.31548/dopovidi2(102).2023.004

TECHNOLOGICAL AND BAKERY PROPERTIES OF GRAIN FORMS OF WHEAT CREATED BY HYBRIDIZATION OF TRITICUM AESTIVUM L. × TRITICUM SPELTA L.

I P Diordieva, S A Maslovata

https://doi.org/10.31548/dopovidi2(102).2023.004

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Journal: Naukovì Dopovìdì Nacìonalʹnogo Unìversitetu Bìoresursiv ì Prirodokoristuvannâ Ukraïni

Publication Date: Jan 1, 2023

#Technological Properties Of Grain #Properties Of Grain #Protein Content #Technological Properties #Soft Wheat #Wheat Samples #Samples Of Soft Wheat #Selection Of Genotypes #Properties Of Wheat Flour Bread #Flour Strength

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TECHNOLOGICAL AND BAKERY PROPERTIES OF GRAIN FORMS OF WHEAT CREATED BY HYBRIDIZATION OF TRITICUM AESTIVUM L. × TRITICUM SPELTA L.

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TECHNOLOGICAL AND BAKERY PROPERTIES OF GRAIN FORMS OF WHEAT CREATED BY HYBRIDIZATION OF TRITICUM AESTIVUM L. × TRITICUM SPELTA L.