TECHNOLOGICAL AND BREAD BAKING TRAITS OF TRITICALE
Winter triticale, carrying the genes of its parental forms, has taken both the positive properties of wheat and rye (a significant amount of protein, presence of gluten, content of biologically active aromatic substances) and negative (a large amount of soluble albumin and globulin proteins and espe...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Federal State Budgetary Scientific Institution “Agricultural Research Center “Donskoy”"
2019-05-01
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| Series: | Зерновое хозяйство России |
| Subjects: | |
| Online Access: | https://www.zhros.online/jour/article/view/644 |
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