INVESTIGATION OF THE TECHNOLOGICAL PROPERTIES OF EMMER FLOUR
The article presents the results of studying the technological properties of emmer flour obtained from the grain of the variety Golikovska, in comparison with commercial patent wheat flour. It has been found that emmer flour contains 1.4 times as much crude gluten and 1.3 times as much dry gluten as...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Odessa National Academy of Food Technologies
2020-06-01
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| Series: | Harčova Nauka ì Tehnologìâ |
| Subjects: | |
| Online Access: | https://journals.onaft.edu.ua/index.php/foodtech/article/view/1717 |