The Potential of Traditional 'Gaja' and New Breed Lines of Waxy, Blue and Purple Wheat in Wholemeal Flour Fermentation

AuthID
 P-00X-DDE
11
Author(s)
Mockus, E
·
Starkute, V
·
Zokaityte, E
·
Klupsaite, D
·
Bartkevics, V
·
Borisova, A
·
Ruibys, R
·
Liatukas, Z
·
Ruzgas, V
·
Bartkiene, E
Tipo de Documento
Article
Year published
2022
Publicado
in FERMENTATION-BASEL
Volume: 8, Número: 10, Páginas: 563 (23)
Indexing
Wos®
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85140640981
Wos: WOS:000872685900001
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