Einkorn Characterization for Bread and Cookie Production in Relation to Protein Subunit Composition-Reference-Cited by-同舟云学术

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Einkorn Characterization for Bread and Cookie Production in Relation to Protein Subunit Composition

Published:1999-09 Issue:5 Volume:76 Page:727-733
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Corbellini M.¹,Empilli S.¹,Vaccino P.¹,Brandolini A.¹²,Borghi B.¹³,Heun M.⁴,Salamini F.⁵

Affiliation:

1. Istituto Sperimentale per la Cerealicoltura, Via Mulino 3, 26866 S.Angelo Lodigiano (LO), Italy.

2. Corresponding author. E-mail: isc.sal@andromeda.it Fax: 0039 0371210372.

3. Present address: Istituto Agrario di San Michele all'Adige Via Mach 1, 38010 San Michele all'Adige (TN) Italy.

4. Agricultural University of Norway, Department of Biotechnological Sciences, N-1432 Ås, Norway.

5. Max Planck Institut, Carl-von-Linné-Weg 10, D-50829 Köln, Germany.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference16 articles.

1. Kernel, Milling and Baking Properties of Spring-Type Spelt and Einkorn Wheats

2. Effects of Gliadin-Derived Peptides from Bread and Durum Wheats on Small Intestine Cultures from Rat Fetus and Coeliac Children

3. Yield and related traits of einkorn (T. monococcum ssp. monococcum) in different environments

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4. Breadmaking Performance of Elite Einkorn (Triticum monococcum L. subsp. monococcum) Lines: Evaluation of Flour, Dough and Bread Characteristics;Foods;2023-04-10

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