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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...
Autores principales: | Morcia, Caterina, Bergami, Raffaella, Scaramagli, Sonia, Delogu, Chiara, Andreani, Lorella, Carnevali, Paola, Tumino, Giorgio, Ghizzoni, Roberta, Terzi, Valeria |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
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 |
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