Effects of baking on protein digestibility of organic spelt products determined by two in vitro digestion methods-Reference-Cited by-同舟云学术

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Effects of baking on protein digestibility of organic spelt products determined by two in vitro digestion methods

Published:2008-09 Issue:7 Volume:41 Page:1282-1288
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Abdel-Aal E.-S.M.

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

1. Approved methods,2000

2. Amino acid composition and in vitro protein digestibility of selected ancient wheats and their end products;Abdel-Aal;Journal of Food Composition and Analysis,2002

3. Spelt: A specialty wheat for emerging food uses;Abdel-Aal,2005

4. Compositional and nutritional characteristics of spring einkorn and spelt wheats;Abdel-Aal;Cereal Chemistry,1995

5. Food uses for ancient wheats;Abdel-Aal;Cereal Foods World,1998

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