In vitro digestibility of proteins from historical and modern wheat cultivars-Reference-Cited by-同舟云学术

In vitro digestibility of proteins from historical and modern wheat cultivars

Published:2020-02-12 Issue:6 Volume:100 Page:2579-2584
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Gulati Paridhi¹,Brahma Sandrayee¹,Graybosch Robert A²,Chen Yuanhong³,Rose Devin J¹⁴^ORCID

Affiliation:

1. Department of Food Science and Technology University of Nebraska‐Lincoln Lincoln NE USA

2. Wheat, Sorghum and Forage Research Unit US Department of Agriculture–Agriculture Research Service Lincoln NE USA

3. Center for Grain and Animal Health Research US Department of Agriculture–Agriculture Research Service Manhattan KS USA

4. Department of Agronomy and Horticulture University of Nebraska‐Lincoln Lincoln NE USA

Funder

National Institute of Food and Agriculture

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10283

Reference24 articles.

1. US Department of Agriculture‐Economic Research Service Wheat Data. [Online]. (2019). Available:https://www.ers.usda.gov/data-products/wheat-data/[13 September 2019].

2. Does wheat make us fat and sick?

3. Size-Exclusion HPLC of Protein Using a Narrow-Bore Column for Evaluation of Breadmaking Quality of Hard Spring Wheat Flours

4. Association between gluten protein composition and breadmaking quality characteristics in historical and modern spring wheat

5. Is modern wheat bad for health?

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