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Published in 2020 at "Food Science and Technology International"
DOI: 10.15673/fst.v14i1.1646
Abstract: The article presents the results of comparative studies of quality indicators of wheat patent commercial flour, spelta flour and 9 mixtures of them, obtained by mixing in a different ratio (from 10 to 90%). It…
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Keywords:
wheat flour;
spelt flour;
wheat;
wheat spelt ... See more keywords