The effect of varietal traits of durum wheat on the technological and baking qualities of flour when mixed with bread wheat

E. N. Shabolkina; N. V. Anisimkina

Grain Economy of Russia
Zernovoe hozâjstvo Rossii

ISSN 2079-8725 (Print)
ISSN 2079-8733 (Online)

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Shabolkina E.N., Anisimkina N.V. The effect of varietal traits of durum wheat on the technological and baking qualities of flour when mixed with bread wheat. Grain Economy of Russia. 2021;(6):67-72. (In Russ.) https://doi.org/10.31367/2079-8725-2021-78-6-67-72

This work is licensed under a Creative Commons Attribution 4.0 License.

ISSN 2079-8725 (Print)
ISSN 2079-8733 (Online)

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About the Authors

E. N. Shabolkina
Samarsky Research Institute of Agriculture named after N.M. Tulaykov, a branch of the Samarsky Federal Research Center RAS
Russian Federation

Candidate of Agricultural Sciences, head of the laboratory for technical and analytical service

446254, Samara region, v.of Bezenchuk, Karl Marks Str., 41

N. V. Anisimkina
Samarsky Research Institute of Agriculture named after N.M. Tulaykov, a branch of the Samarsky Federal Research Center RAS
Russian Federation

Senior researcher of the laboratory for technical and analytical service

446254, Samara region, v.of Bezenchuk, Karl Marks Str., 41

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