Hulled wheats: A review of nutritional properties and processing methods

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Hulled wheats: A review of nutritional properties and processing methods

There is renewed interest in adopting hulled wheats (emmer, einkorn, and spelt) into our food system, because of their nutritional qualities and improved organoleptic properties. Current research findings have been concisely put together in this review to show the extent of the current and past work...

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Bibliographic Details
Main Authors:	Hammed, Ademola Monsur, Simsek, Senay
Format:	Article
Language:	English English English
Published:	AACC International 2014
Subjects:	TP368 Food processing and manufacture TX341 Nutrition. Foods and food supply
Online Access:	http://irep.iium.edu.my/50142/ http://irep.iium.edu.my/50142/1/Hull_Wheat.pdf http://irep.iium.edu.my/50142/4/50142-Hulled_wheats__A_review_of_nutritional_properties_and_processing_methods_SCOPUS.pdf http://irep.iium.edu.my/50142/5/50142-Hulled_wheats__A_review_of_nutritional_properties_and_processing_methods_WOS.pdf

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