Comparative compositions of metabolites and dietary fibre components in doughs and breads produced from bread wheat, emmer and spelt and using yeast and sourdough processes-Reference-Cited by-同舟云学术

Comparative compositions of metabolites and dietary fibre components in doughs and breads produced from bread wheat, emmer and spelt and using yeast and sourdough processes

Published:2022-04 Issue: Volume:374 Page:131710
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Shewry Peter R.,America Antoine H.P.,Lovegrove Alison,Wood Abigail J.,Plummer Amy,Evans Jessica,van den Broeck Hetty C.,Gilissen Luud,Mumm Roland,Ward Jane L.,Proos Zsuzsan,Kuiper Petra,Longin C. Friedrich H.,Andersson Annica A.M.,Philip van Straaten Jan,Jonkers Daisy,Brouns Fred

Funder

BBSRC

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

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