Baking properties of spring wheat grain in the Middle Urals conditions
In the Middle Urals the middle-ripening varieties of spring soft wheat with gluten content of 22–24% and the middle-early and early ripening varieties of spring soft wheat with gluten content of 26–34% are able to form kernels suitable for bread baking of the first, second and third classes. Nowaday...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Federal State Budgetary Scientific Institution “Agricultural Research Center “Donskoy”"
2018-11-01
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| Series: | Зерновое хозяйство России |
| Subjects: | |
| Online Access: | https://www.zhros.online/jour/article/view/527 |