Examination and application possibilities of german wheat in the food industry
2002
Leder, I. | Czukor, B. | Adanyine Kisbocskoi, N. | Barath, A. | Beczner, J. | Daood, H.
Compared to foods made of ordinary wheat (T. aestivum), a wide selection of foods can be made of spelt (T. spelta) - with proper change in the processing technologies of food industry (backing and pasta industry) - that tastes characteristical "Spelt-like", has larger protein content and nutrition value, and is able to protect health better.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل National Agricultural Library and Documentation Centre