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Tritordeum as an Innovative Alternative to Wheat: A Comparative Digestion Study on Bread

Tritordeum results from the crossbreeding of a wild barley (Hordeum chilense) species with durum wheat (Triticum turgidum spp. turgidum). This hexaploid crop exhibits agronomic and rheological characteristics like soft wheat, resulting in an innovative raw material to produce baked goods. We applied...

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Detalles Bibliográficos
Autores principales:	Nitride, Chiara, D’Auria, Giovanni, Dente, Andrea, Landolfi, Viola, Picariello, Gianluca, Mamone, Gianfranco, Blandino, Massimo, Romano, Raffaele, Ferranti, Pasquale
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8877140/ https://www.ncbi.nlm.nih.gov/pubmed/35209097 http://dx.doi.org/10.3390/molecules27041308

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