Baking grain quality of winter triticale, winter wheat and winter rye
The technological and baking properties of triticale were determined in the laboratory of the technological and analytical service of the Samarsky Research Institute of Agriculture named after N. M. Tulaykov according to standard methods accepted in science. The study has established that protein pe...
| Main Authors: | , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Federal State Budgetary Scientific Institution “Agricultural Research Center “Donskoy”"
2020-04-01
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| Series: | Зерновое хозяйство России |
| Subjects: | |
| Online Access: | https://www.zhros.online/jour/article/view/863 |