Hulled wheats: A review of nutritional properties and processing methods

• Main Authors: Hammed, Ademola Monsur, Simsek, Senay
• Format: Article
• Language: English; English; English
• Published: AACC International 2014
• Subjects: TP368 Food processing and manufacture; TX341 Nutrition. Foods and food supply
• Online Access: http://irep.iium.edu.my/50142/1/Hull_Wheat.pdf; http://irep.iium.edu.my/50142/4/50142-Hulled_wheats__A_review_of_nutritional_properties_and_processing_methods_SCOPUS.pdf; http://irep.iium.edu.my/50142/5/50142-Hulled_wheats__A_review_of_nutritional_properties_and_processing_methods_WOS.pdf; http://irep.iium.edu.my/50142/; http://aaccipublications.aaccnet.org/doi/abs/10.1094/CCHEM-09-13-0179-RW

There is renewed interest in adopting hulled wheats (emmer, einkorn, and spelt) into our food system, because of their nutritional qualities and improved organoleptic properties. Current research findings have been concisely put together in this review to show the extent of the current and past work...