LAUSR

WHEAT-SPELT FLOUR OF TYPE 600 WITH IMPROVING BAKERY PROPERTIES

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0 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… read more here.

Keywords: wheat flour; spelt flour; wheat; wheat spelt ... See more keywords