Comparative compositions of metabolites and dietary fibre components in doughs and breads produced from bread wheat, emmer and spelt and using yeast and sourdough processes. (2022)
Attributed to:
Delivering high dietary fibre via improved wheat cultivars and products
funded by
BBSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1016/j.foodchem.2021.131710
PubMed Identifier: 34891089
Publication URI: http://europepmc.org/abstract/MED/34891089
Type: Journal Article/Review
Volume: 374
Parent Publication: Food chemistry
ISSN: 0308-8146