Development of New Gluten-Free Maize-Field Bean Bread Dough: Relationships Between Rheological Properties and Structure of Non-Gluten Proteins
Sign Up to like & getrecommendations! Published in 2021 at "Polish Journal of Food and Nutrition Sciences"
DOI: 10.31883/pjfns/135800
Abstract: © Copyright by Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences © 2021 Author(s). This is an open access article licensed under the Creative Commons Attribution-NonCommercial-NoDerivs License (http://creativecommons.org/licenses/by-nc-nd/4.0/). Development of… read more here.
Keywords: development new; new gluten; field bean; gluten free ... See more keywords
The Importance of Root Interactions in Field Bean/Triticale Intercrops
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DOI: 10.3390/plants9111474
Abstract: To highlight the contribution of belowground interactions to biomass and N and P yields, field bean and triticale were grown in a P-poor soil as sole crops and as replacement intercrops at two N levels.… read more here.
Keywords: interactions field; field; biomass; bean triticale ... See more keywords