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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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Title: Characterization of Dough Rheological Properties and Bread Quality from Different Triticale Varieties and Fermented Dark Brewers' Spent Grain.
Authors: Ghendov-Mosanu, Aliona1, Rumeus, Iurie1,2, Ropciuc, Sorina3, Saitan, Olesea1,4, Bulgaru, Viorica1, Leatamborg, Svetlana2,4, Lupascu, Galina3,4, Codină, Georgiana Gabriela3,4, 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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Header DbId: aci
DbLabel: Applied Science & Technology Source
An: 194780013
AccessLevel: 2
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
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  Data: Characterization of Dough Rheological Properties and Bread Quality from Different Triticale Varieties and Fermented Dark Brewers' Spent Grain.
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  Data: <searchLink fieldCode="JN" term="%22Applied+Sciences+%282076-3417%29%22">Applied Sciences (2076-3417)</searchLink>; Jun2026, Vol. 16 Issue 11, p5407, 20p
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=aci&AN=194780013
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        Value: 10.3390/app16115407
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      – Code: eng
        Text: English
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        PageCount: 20
        StartPage: 5407
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      – TitleFull: Characterization of Dough Rheological Properties and Bread Quality from Different Triticale Varieties and Fermented Dark Brewers' Spent Grain.
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            NameFull: Bulgaru, Viorica
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              Text: Jun2026
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              Y: 2026
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              Value: 16
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              Value: 11
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