The present research was carried out to compare the biochemical characteristics and the bread-making attitude of Kamut wheat, emmer (cv Farvento),and spelt (cv Forenza) to those of common (cv Rio) and durum (cv Norba) wheat.
Quality evaluation of alternative wheat cereals in bread production.
Piergiovanni AR;Laghetti G;
2005
Abstract
The present research was carried out to compare the biochemical characteristics and the bread-making attitude of Kamut wheat, emmer (cv Farvento),and spelt (cv Forenza) to those of common (cv Rio) and durum (cv Norba) wheat.File in questo prodotto:
Non ci sono file associati a questo prodotto.
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
