Quality Parameters and Rheological Dough Properties of 15 Spelt (Triticum spelta L.) Varieties Cultivated Today
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DOI: 10.1094/cchem-05-17-0097-r
Abstract: Spelt grain has high nutritional value, but the rheological properties of dough made from spelt flour remain insufficiently investigated. Most studies have focused on comparing various breeding lines and accessions of spelt with selected conventional… read more here.
Keywords: index; common wheat; rheological properties; cultivated today ... See more keywords