Baking properties depending on grain spelled fertilization
The results of research baking properties of wheat spelled, namely, increased protein content, starch and α-amylase activity by improving nitrogen nutrition conditions. Established that most of the figure derived protein use ammonium sulfate and ammonium nitrate in option P60K60+ Ns.a.60 + N60. We f...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Uman National University of Horticulture
2015-12-01
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| Series: | Вісник Уманського національного університету садівництва |
| Online Access: | http://www.visnyk-unaus.udau.edu.ua/assets/files/articles/Buleten2015/Buleten12015/5.pdf |