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Spelt & wheat: differences and similarities in agriculture, nutrition and technology

2001

Reiter, E. (University of Agricultural Sciences, Vienna (Austria). Institute of Food Technology) | Werteker, M. | Berghofer, E.

AGROVOC Keywords
baking characteristics composition globale proximate composition soft wheat trigo harinero triticum aestivum triticum spelta
Bibliographic information
Publisher
University of Novi Sad, Faculty of Technology
Pagination
p. 103-106
Other Subjects
Ble tendre; Composicion aproximada; Aptitude boulangere; Caracteristicas de la coccion
Language
English
Note
4 ill.; Graphs; 2 tables; 9 ref.
Type
Conference
Source
Proceedings: 14th international congress "Cereal Bread 2000", Psodorov, Dj.Mastilovic, J. (Eds.).- Novi Sad (Yugoslavia): University of Novi Sad, Faculty of Technology, 2001. 277 p.
Conference
14th international congress "Cereal Bread 2000", Novi Sad (Yugoslavia), 7-9 Jun 2000
2002-08-15
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