Lipid Process Markers of Durum Wheat Debranning Fractions

At present, whole grains are usually obtained by adding bran and middlings to refined flours, and this recombination leads to certain variations in the ratio of endosperm, bran and germ, resulting in flours with very different compositional characteristics and rheological properties. Therefore, this...

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Detalles Bibliográficos
Autores principales: Marzocchi, Silvia, Messia, Maria Cristina, Marconi, Emanuele, Caboni, Maria Fiorenza, Pasini, Federica
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453066/
https://www.ncbi.nlm.nih.gov/pubmed/37628034
http://dx.doi.org/10.3390/foods12163036

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453066/
https://www.ncbi.nlm.nih.gov/pubmed/37628034
http://dx.doi.org/10.3390/foods12163036

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