Characteristics of spelt wheat products and nutritional value of spelt wheat-based bread

Food Chemistry

Volumn 68, Issue 4, 2000, Pages 437-441

  Bonafaccia, G ^a   Galli, V ^a   Francisci, R ^a   Mair, V ^b   Skrabanja, V ^c   Kreft, I ^c  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

^b I 39040 ^*  (Italy)

^c UNIVERSITY OF LJUBLJANA   (Slovenia)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACID; METHIONINE; PROTEIN; STARCH;

ARTICLE; BREAD; CONTROLLED STUDY; DIETARY FIBER; DIGESTION; FLOUR; FOOD ANALYSIS; NONHUMAN; NUTRITIONAL VALUE; PROTEIN CONTENT; WHEAT;

TRITICUM AESTIVUM; TRITICUM AESTIVUM SUBSP. SPELTA; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 0033991104     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(99)00215-0     Document Type: Article

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