Effect of parboiling on physical and chemical characteristics and non-enzymatic browning of emmer (Triticum dicoccon Schrank)

Journal of Cereal Science

Volumn 56, Issue 2, 2012, Pages 147-152

  Messia, Maria Cristina ^a   Iafelice, Giovanna ^a   Marconi, Emanuele ^a  

^a UNIVERSITY OF MOLISE   (Italy)

Author keywords

HI; Maillard reaction; NP; P; Parboiling; Physical and chemical characteristics; T. dicoccon Schrank

Indexed keywords

CARYOPSIS; HEXAPODA; TRITICUM AESTIVUM; TRITICUM DICOCCON;

EID: 84865997369     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2012.05.006     Document Type: Article

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