Processing and Bread-Making Quality Profile of Spanish Spelt Wheat

JUAN BAUTISTA ALVAREZ CABELLOCARLOS GUZMÁN GARCÍA2026-01-292026-01-29202310.3390/foods121629962-s2.0-85168894238https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/36837Food ScienceHealth (social science)Health Professions (miscellaneous)MicrobiologyPlant ScienceProcessing and Bread-Making Quality Profile of Spanish Spelt Wheatresearch article