Comparison of the bread-making performance of spelt varieties grown under organic conditions in the environment of northern Serbia and their responses to dough strengthening improvers
Spelt varieties were tested in 2010 and 2011 for dough rheology, bread-making and allelic gene composition coding for HMW glutenin subunits in order to evaluate the baseline of their baking potential, as well as the suitability for its growth under organic conditions. Results showed that the test...
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| Principais autores: | , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Association of Chemical Engineers of Serbia
2013-01-01
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| Serija: | Hemijska Industrija |
| Teme: | |
| Online dostop: | http://www.doiserbia.nb.rs/img/doi/0367-598X/2013/0367-598X1200083F.pdf |
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