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Caratteristiche qualitative del grano spelta

Caratteristiche qualitative del grano spelta

Hryhorii Hospodarenko / Sergii Poltoretskyi / Vitalii Liubych

61,67 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2024
Materia
Botánica y ciencias de las plantas
ISBN:
9786207870721
61,67 €
IVA incluido
Disponible

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Sobre IBD

Vengono presentate le caratteristiche di formazione della qualità dei chicchi di diverse varietà e ceppi di farro in funzione di fattori abiotici e biotici, la loro valutazione tecnologica, la resa e la qualità della farina, la panificazione, la pasta, i cereali e le proprietà dolciarie. Il valore biologico del grano è determinato dal contenuto di aminoacidi nel grano e dalla capacità antiossidante. Le prospettive di utilizzo della granella di frumento per la lavorazione sono documentate e vengono definite le caratteristiche che determinano la qualità dei prodotti finiti. Questo libro sarà utile ai selezionatori di nuove varietà di grano, agli agronomi che coltivano questa importante coltura alimentare, agli specialisti dell’industria del pane, al personale scientifico e docente.

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