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Characterization of Dough Rheological Properties and Bread Quality from Different Triticale Varieties and Fermented Dark Brewers' Spent Grain.

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Bibliographic Details
Title:	Characterization of Dough Rheological Properties and Bread Quality from Different Triticale Varieties and Fermented Dark Brewers' Spent Grain.
Authors:	Ghendov-Mosanu, Aliona¹, Rumeus, Iurie^1,2, Ropciuc, Sorina³, Saitan, Olesea^1,4, Bulgaru, Viorica¹, Leatamborg, Svetlana^2,4, Lupascu, Galina^3,4, Codină, Georgiana Gabriela^3,4, codina@fia.usv.ro
Source:	Applied Sciences (2076-3417); Jun2026, Vol. 16 Issue 11, p5407, 20p
Database:	Applied Science & Technology Source
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Description
ISSN:	20763417
DOI:	10.3390/app16115407