Comparative compositions of metabolites and dietary fibre components in doughs and breads produced from bread wheat, emmer and spelt and using yeast and sourdough processes.
A - Papers appearing in refereed journals
Shewry, P. R., America, A. H. P., Lovegrove, A., Wood, A., Plummer, A., Evans, J., Van den Broeck, H. C., Gilissen, L., Mumm, R., Ward, J. L., Proos, Z., Kuiper, P., Longin, C. F. H., Andersson, A. A. M., Van Straaten, J. P., Jonkers, D. and Brouns, F. 2021. Comparative compositions of metabolites and dietary fibre components in doughs and breads produced from bread wheat, emmer and spelt and using yeast and sourdough processes. Food Chemistry. 374 (16 April 2022), p. 131710. https://doi.org/10.1016/j.foodchem.2021.131710