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The impact of the soluble protein fraction and kernel hardness on wheat flour starch digestibility. (2023)

First Author: Wu J

Attributed to: Delivering Sustainable Wheat: Nutritional Traits (Quadram Institute Bioscience) funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.foodchem.2022.135047

PubMed Identifier: 36459801

Publication URI: http://europepmc.org/abstract/MED/36459801

Type: Journal Article/Review

Volume: 406

Parent Publication: Food chemistry

ISSN: 0308-8146