Hulled wheats: A review of nutritional properties and processing methods
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...
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AACC International
2014
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在線閱讀: | 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 |
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http://irep.iium.edu.my/50142/1/Hull_Wheat.pdfhttp://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