Utilization of Intermediate Wheatgrass (Thinopyrum intermedium) as an Innovative Ingredient in Bread Making

Intermediate wheatgrass (IWG; Thinopyrum intermedium), a nutritionally dense and sustainable crop, is a promising novel ingredient in bakery applications. The main aim of this study was to investigate the potential of IWG as a novel ingredient in breadmaking. The second aim was to investigate the ch...

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Detalles Bibliográficos
Autores principales: Cetiner, Buket, Shamanin, Vladimir P., Tekin-Cakmak, Zeynep H., Pototskaya, Inna V., Koksel, Filiz, Shepelev, Sergey S., Aydarov, Amanzhol N., Ozdemir, Bayram, Morgounov, Alexey I., Koksel, Hamit
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10253048/
https://www.ncbi.nlm.nih.gov/pubmed/37297355
http://dx.doi.org/10.3390/foods12112109

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10253048/
https://www.ncbi.nlm.nih.gov/pubmed/37297355
http://dx.doi.org/10.3390/foods12112109

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