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.
Shewry PR, America AHP, Lovegrove A, Wood AJ, Plummer A, Evans J, van den Broeck HC, Gilissen L, Mumm R, Ward JL, Proos Z, Kuiper P, Longin CFH, Andersson AAM, Philip van Straaten J, Jonkers D, Brouns F.
Shewry PR, et al. Among authors: longin cfh.
Food Chem. 2022 Apr 16;374:131710. doi: 10.1016/j.foodchem.2021.131710. Epub 2021 Nov 30.
Food Chem. 2022.
PMID: 34891089
Free PMC article.