The Chemical Composition and Baking Quality of Rye Flour from Grain with Organic Production
The aim of this study was to evaluate the influence of rye genotype, harvest year, and growing location on the chemical composition and baking quality of rye flour (55% extraction rate). Flours were produced from five population cultivars and two hybrid cultivars, cultivated in two locations in Pola...
Bewaard in:
| Hoofdauteurs: | , , , , , , |
|---|---|
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
MDPI AG
2025-12-01
|
| Reeks: | Foods |
| Onderwerpen: | |
| Online toegang: | https://www.mdpi.com/2304-8158/15/1/3 |
| Tags: |
Geen labels, Wees de eerste die dit record labelt!
|