A Digital PCR Assay to Quantify the Percentages of Hulled vs. Hulless Wheat in Flours and Flour-Based Products

SIMPLE SUMMARY: The agri-food market is currently showing interest in hulled wheat-based products, in particular emmer and spelt. These wheats were rediscovered as ingredients for both traditional and innovative food products. Since hulled wheats’ commodity value is higher than common and durum whea...

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Detalles Bibliográficos
Autores principales: Morcia, Caterina, Bergami, Raffaella, Scaramagli, Sonia, Delogu, Chiara, Andreani, Lorella, Carnevali, Paola, Tumino, Giorgio, Ghizzoni, Roberta, Terzi, Valeria
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8614899/
https://www.ncbi.nlm.nih.gov/pubmed/34827131
http://dx.doi.org/10.3390/biology10111138

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8614899/
https://www.ncbi.nlm.nih.gov/pubmed/34827131
http://dx.doi.org/10.3390/biology10111138

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