id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
hjic-835	Kóczán-Manninger, Katalin; Badak-Kerti, Katalin	Investigations into Flour Mixes of Triticum Monococcum and Triticum Spelta	2018	4	.pdf	application/pdf	2695	122	63	After 2 days of storage at room temperature, the crumbs of 100 % spelt flour bread degraded to an average quality. By mixing einkorn and spelt flours bread can be made, however, an acceptable ratio would not exceed 20 % of einkorn to 80 % of Tr. spelta flour.	cache/hjic-835.pdf	txt/hjic-835.txt