Development and Quality Characteristics of Tarts Made with the Addition of Kamut (Triticum turanicum Jakubz) Powder
Author:
Publisher
The East Asian Society of Dietary Life
Subject
General Medicine
Reference55 articles.
1. Nutritional and functional added value of oat, Kamut® , spelt, rye and buckwheat versus common wheat in breadmaking
2. Antioxidant Activities and Physicochemical Property of Butter Morning Bread Added with Dried Laver
3. Physico-chemical and metabolomic characterization of KAMUT® Khorasan and durum wheat fermented dough
4. Ancient wheat and health: a legend or the reality? A review on KAMUT khorasan wheat
5. Role of Kamut® brand khorasan wheat in the counteraction of non-celiac wheat sensitivity and oxidative damage
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2. Quality Characteristics and Nutritional Functions of Bread Added with Tenebrio molitor Linnaeus (Mealworm) Powder;Journal of the East Asian Society of Dietary Life;2023-08-31
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