Bread-making properties of einkorn wheat (Triticum monococcum ssp. monococcoum) and its suitability for whole wheat bread production

Author:

Keçeli AlaettinORCID,Kaplan Evlice Asuman,Pehlivan Aliye,Şanal Turgay,Zencirci Nusret

Publisher

Springer Science and Business Media LLC

Subject

Genetics,Agronomy and Crop Science,Physiology

Reference80 articles.

1. Abdel-Aal ESM, Hucl P, Sosulski FW (1995a) Compositional and nutritional characteristics of spring einkorn and spelt wheats. Nutrition 72(6):621–624

2. Abdel-Aal ESM, Hucl P, Sosulski FW, Bhirut R (1995b) Kernel milling and baking properties of spring-type spelt and einkorn wheats. J Cereal Sci 26:363–370. https://doi.org/10.1006/jcrs.1997.0139

3. Abdel-Aal ESM, Hucl P, Sosulski FW, Bhirud PR (1997) Kernel, milling and baking properties of spring-type spelt and einkorn wheats. J Cereal Sci 26(3):363–370. https://doi.org/10.1006/jcrs.1997.0139

4. Adom KK, Liu RH (2002) Antioxidant activity of grains. J Agric Food Chem 50:6182–6187. https://doi.org/10.1021/jf0205099

5. American Association of Cereal Chemists (AACC) (2010) Approved methods of the American association of cereal chemists, 10th edn. American Association of Cereal Chemists, Incorporated, St. Paul, Minnesota

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