Investigations into Flour Mixes of Triticum Monococcum and Triticum Spelta
Bread samples were made using flour mixes of Triticum monococcum (Tr. monococcum) and Triticum spelta (Tr. spelta). They were tested for their rheological behaviour over the first 3 days of storage at room temperature, and for their characteristics based on a Hungarian Standard. Parameters were set...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2018-12-01
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| Series: | Hungarian Journal of Industry and Chemistry |
| Subjects: | |
| Online Access: | http://www.degruyter.com/view/j/hjic.2018.46.issue-2/hjic-2018-0020/hjic-2018-0020.xml?format=INT |