Chemical composition and pasting properties of einkorn (Triticum monococcum L. subsp. monococcum) whole meal flour

Author:

Brandolini Andrea,Hidalgo Alyssa,Moscaritolo Salvatore

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference42 articles.

1. AACC (American Association of Cereal Chemists), 1994. AACC Official Methods 08-03, 14-50, 44-15, 46-10. In: Approved Methods of the American Association of Cereal Chemists, Minneapolis, MN, USA.

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

3. Kernel, milling and baking properties of spring-type spelt and einkorn wheats;Abdel-Aal;Journal of Cereal Science,1997

4. Einkorn: a potential candidate for developing high lutein wheat;Abdel-Aal;Cereal Chemistry,2002

5. Identification and quantification of seed carotenoids in selected wheat species;Abdel-Aal;Journal of Agricultural and Food Chemistry,2007

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