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Volumn 41, Issue 7, 2008, Pages 1282-1288
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Effects of baking on protein digestibility of organic spelt products determined by two in vitro digestion methods
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Author keywords
Biscuit; Bread; Common wheat; Cookie; Muffin; Organic spelt; Protein digestibility in vitro; Whole grain food
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Indexed keywords
BAKERIES;
ENZYME ACTIVITY;
FERMENTATION;
FOOD PROCESSING;
PROTEINS;
COMMON WHEAT;
LIPID SURFACE;
ORGANIC SPELT;
PROTEIN DIGESTIBILITY IN VITRO;
WHOLE GRAIN FOODS;
FOOD PRODUCTS;
RATTUS;
TRITICUM AESTIVUM;
TRITICUM AESTIVUM SUBSP. SPELTA;
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EID: 43049133242
PISSN: 00236438
EISSN: None
Source Type: Journal
DOI: 10.1016/j.lwt.2007.07.018 Document Type: Article |
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Times cited : (58)
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References (23)
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