Differences in Processing Quality Traits, Protein Content and Composition between Spelt and Bread Wheat Genotypes Grown under Conventional and Organic Production

The unique rheological properties of bread wheat dough and the breadmaking quality of its flour are the main factors responsible for the global distribution and utilization of wheat. Recently, interest in the production and expansion of spelt wheat has been boosted due to its significance in the pro...

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Detalles Bibliográficos
Autores principales: Takač, Verica, Tóth, Viola, Rakszegi, Marianna, Mikić, Sanja, Mirosavljević, Milan, Kondić-Špika, Ankica
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7828489/
https://www.ncbi.nlm.nih.gov/pubmed/33450999
http://dx.doi.org/10.3390/foods10010156

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7828489/
https://www.ncbi.nlm.nih.gov/pubmed/33450999
http://dx.doi.org/10.3390/foods10010156

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