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Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 24 (2020): Issue 2 (December 2020)
Open Access
Characteristics of Technological Properties of Grain and Flour from Ancient Varieties of Wheat (Einkorn, Emmer and Spelt)
Justyna Belcar
Justyna Belcar
,
Anna Sobczyk
Anna Sobczyk
,
Magdalena Sobolewska
Magdalena Sobolewska
,
Sławomir Stankowski
Sławomir Stankowski
and
Józef Gorzelany
Józef Gorzelany
| Dec 24, 2020
Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 24 (2020): Issue 2 (December 2020)
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Published Online:
Dec 24, 2020
Page range:
269 - 278
Received:
Sep 25, 2020
Accepted:
Oct 25, 2020
DOI:
https://doi.org/10.2478/aucft-2020-0024
Keywords
einkorn wheat
,
emmer wheat
,
spelt
,
assessment of grain as a commodity
,
baking properties of flour
© 2020 Justyna Belcar et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.