Characterization of the liposoluble fraction of common wheat (Triticum aestivum ) and spelt (T. aestivum ssp. spelta ) flours using multivariate analysis-Reference-Cited by-同舟云学术

Characterization of the liposoluble fraction of common wheat (Triticum aestivum ) and spelt (T. aestivum ssp. spelta ) flours using multivariate analysis

Published:2014-04-22 Issue:13 Volume:94 Page:2613-2617
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Bodroža-Solarov Marija¹,Vujić Đura¹,Ačanski Marijana²,Pezo Lato³,Filipčev Bojana¹,Mladenov Novica⁴

Affiliation:

1. Institute of Food Technology; University of Novi Sad; 21000 Novi Sad Serbia

2. Faculty of Technology; University of Novi Sad; 21000 Novi Sad Serbia

3. Institute of General and Physical Chemistry; University of Belgrade; 11000 Belgrade Serbia

4. Insitute of Field and Vegetable Crops; 21000 Novi Sad Serbia

Funder

Ministry of Education, Science and Technological Development, Republic of Serbia

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6655/fullpdf

Reference26 articles.

1. Appropriate seeding rate for einkorn, emmer, and spelt grown under rain fed condition in southern Italy;Trocolli;Eur J Agron,2005

2. Bioactive compounds in spelt bread;Zieliński;Eur Food Res Technol,2008

3. The protective effect of hulls on alternaria mycotoxins occurrence;Vučković;J Sci Food Agric,2013

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