STUDIES ABOUT THE MAIN QUALITY PARAMETERS OF THE “SPELTA” WHEAT

Sevastita Muste, Maria Tofana, Constanta Modoran, Crina Muresan, Marta Goryi

Abstract


The alac, Triticum Spelta, is an alternativ to the commun weat, knowing the low needs for the pedo-climatical and agrotechnical parameters and the high nutritiv qualities of the food-products obteined from this weat.

Keywords


weat; alac; spelta; gluten; amino acizi; hectolitrical mass; relativ mass

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DOI: http://dx.doi.org/10.15835/buasvmcn-agr:910


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