The Baking Quality of Wheat Flour (Triticum aestivum L.) Obtained from Wheat Grains Cultivated in Various Farming Systems (Organic vs. Integrated vs. Conventional …
K Wysocka, G Cacak-Pietrzak, B Feledyn-Szewczyk… - Applied Sciences, 2024 - mdpi.com
The quality of flour is influenced by various factors including genotype, environmental and
agronomic conditions, post-harvest grain storage, and milling technology. Currently, the EU …
agronomic conditions, post-harvest grain storage, and milling technology. Currently, the EU …