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)

First Author: Shewry PR
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