Digestibility of gluten proteins is reduced by baking and enhanced by starch digestion. (2015)
Attributed to:
Mining diversity in cereal (wheat) fibre to improve the nutritional quality of bread
funded by
BBSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1002/mnfr.201500262
PubMed Identifier: 26202208
Publication URI: http://europepmc.org/abstract/MED/26202208
Type: Journal Article/Review
Volume: 59
Parent Publication: Molecular nutrition & food research
Issue: 10
ISSN: 1613-4125