Comparison of nutritional and technological quality of winter wheat (Triticum aestivum L.) and hybrid wheat (Triticum aestivum L. x Triticum spelta L.)
Wheat is one of the most important food crop in the world. Gluten proteins represent major protein fraction of the grain and are responsible for unique properties of the dough. The aim of this study was to analyze one genotype of the winter wheat (Triticum aestivum L.) and one genotype of hybrid whe...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Bulgarian |
| Published: |
University of Zagreb, Faculty of Agriculture
2018-06-01
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| Series: | Journal of Central European Agriculture |
| Subjects: | |
| Online Access: | https://jcea.agr.hr/articles/773661_Comparison_of_nutritional_and_technological_quality_of_winter_wheat_(Triticum_aestivum_L_)_and_hybrid_wheat_(Triticum_aest_en.pdf |