Quantitative and qualitative study of spelt and wheat fibres in varying milling fractions

Food Chemistry

Volumn 122, Issue 3, 2010, Pages 857-863

  Escarnot, E ^a   Agneessens, R ^a   Wathelet, B ^b   Paquot, M ^b  

^a WALLOON AGRICULTURAL RESEARCH CENTRE   (Belgium)

^b UNIVERSITY OF LIÈGE   (Belgium)

Author keywords

Cellulose; Hemicellulose; Insoluble dietary fibre; Lignin; Milling fractions; Soluble dietary fibre; Spelt; Wheat

Indexed keywords

CELLULOSE; HEMICELLULOSE; LIGNIN; PROTEIN; STARCH;

ARTICLE; ASH; BRAN; FLOUR; FOOD COMPOSITION; GENOTYPE; NONHUMAN; PLANT FIBER; QUALITATIVE ANALYSIS; QUANTITATIVE ANALYSIS; SPELT FIBER; WHEAT; WHEAT FIBER;

TRITICUM AESTIVUM; TRITICUM AESTIVUM SUBSP. SPELTA;

EID: 77951638342     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.02.047     Document Type: Article

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