Current Trends in Ancient Grains-Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications

Comprehensive Reviews in Food Science and Food Safety

Volumn 17, Issue 1, 2018, Pages 123-136

  Boukid, Fatma ^a   Folloni, Silvia ^b   Sforza, Stefano ^a   Vittadini, Elena ^a   Prandi, Barbara ^a  

^a UNIVERSITY OF PARMA   (Italy)

^b Open Fields SrL   (Italy)

Author keywords

ancient grains; ancient wheat; foodstuffs; gluten free; pseudocereals; quality

Indexed keywords

IMAGE QUALITY; NUTRITION;

ANCIENT WHEAT; FOODSTUFFS; FUNCTIONAL INGREDIENT; GENETIC DIVERSITY; GLUTEN-FREE; GRAIN CHARACTERISTICS; PSEUDOCEREALS; TECHNOLOGICAL APPLICATIONS;

GRAIN (AGRICULTURAL PRODUCT);

EID: 85039897219     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/1541-4337.12315     Document Type: Article

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