Kernel properties and pasta-making quality of five European spelt wheat (Triticum spelta L.) cultivars

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作者：
Marconi, E. [1 ]
Carcea, M. [2 ]
Graziano, M. [1 ]
Cubadda, R. [1 ]
机构：
[1] DISTAAM, Università del Molise, Via De Sanctis, 86100 Campobasso, Italy
[2] Istituto Nazionale Della Nutrizione, Via Ardeatina 546, 00178 Roma, Italy
来源：
Cereal Chemistry | / 76卷 / 01期
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页码：25 / 29
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