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Grain quality and baking value of perennial rye (cv. âPerenneâ) of interspecific origin ( Secale cereale à S. montanum )
by
Füle, L.
,
Hódos-Kotvics, G.
,
Galli, Z.
,
Ács, E.
,
Heszky, L.
Published in
Cereal research communications
(2005)
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Journal Article
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agriculture
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agriculture
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agronomy
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amino acid composition
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amino acids
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baking
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baking values
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English
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SpringerLink Journals
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