Ingredient Technologies and Process Modifications for Increasing the Use of Ancient Grains in Bakery Applications
Author:
Affiliation:
1. Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
2. Instituto de Agroquimica y Tecnologia de Alimentos (IATA-CSIC), Paterna, Spain
Funder
the University of Manitoba and the NSERC
Publisher
Informa UK Limited
Subject
General Chemical Engineering,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/87559129.2023.2279613
Reference100 articles.
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2. Increasing World Average Yields of Cereal Crops
3. Food and Agriculture Organization UN (FAO). The Future of Food and Agriculture – Trends and Challenges; Rome: Food and Agriculture Organization of the United Nations, 2017.
4. Re-discovering ancient wheat varieties as functional foods
5. Re-Introduction of Ancient Wheat Cultivars into Organic Agriculture—Emmer and Einkorn Cultivation Experiences under Marginal Conditions
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