Amino Acid Composition and In Vitro Protein Digestibility of Selected Ancient Wheats and their End Products-Reference-Cited by-同舟云学术

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Amino Acid Composition and In Vitro Protein Digestibility of Selected Ancient Wheats and their End Products

Published:2002-12 Issue:6 Volume:15 Page:737-747
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Abdel-Aal E.-S.M.,Hucl P.

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. Approved Methods of the AACC,2000

2. AAFC, 2001, Agriculture and Agri-Food Canada web side, Http://www.agr.ca/cb/factsheets/2industry_e.html

3. Compositional and nutritional characteristics of spring einkorn and spelt wheats;Abdel-Aal;Cereal Chem,1995

4. Food uses for ancient wheats;Abdel-Aal;Cereal Foods World,1998

5. Optimizing the bread formulation for soft spelt wheat;Abdel-Aal;Cereal Foods World,1999

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