"amaranth; dough rheologic behaviour; baking test; brad quality; pasta properties"@en . "283590" . "1211-3174" . "RIV/60461373:22330/10:00024421!RIV11-MSM-22330___" . . "Hru\u0161kov\u00E1, Marie" . "Quality Evaluation of Selected Tritordeum Lines"@en . "2"^^ . . "3"^^ . . "1" . . . "CZ - \u010Cesk\u00E1 republika" . "Quality Evaluation of Selected Tritordeum Lines"@en . . . "Quality Evaluation of Selected Tritordeum Lines" . "Six tritordeum lines quality harvested in period of 2006-09 was analysed within a complex technological method. Tritordeum quality was diverse compared both to food wheat one and between tested lines. Dough and laboratory bread properties prepared form comosite flour (50:50) seemed to be potentially acceptable for bakery usage. Harvest year influence on tritordeum was statistically provable." . "[61CA84425474]" . . . . "Scientia Agriculturae Bohemica" . "Six tritordeum lines quality harvested in period of 2006-09 was analysed within a complex technological method. Tritordeum quality was diverse compared both to food wheat one and between tested lines. Dough and laboratory bread properties prepared form comosite flour (50:50) seemed to be potentially acceptable for bakery usage. Harvest year influence on tritordeum was statistically provable."@en . . . "41" . "Jurinov\u00E1, I." . "RIV/60461373:22330/10:00024421" . . . "Quality Evaluation of Selected Tritordeum Lines" . . "6"^^ . . "\u0160vec, Ivan" . . "Z(MSM6046137305)" . "22330" . .