publication date
- 2022
Comparative compositions of metabolites and dietary fibre components in doughs and breads produced from bread wheat, emmer and spelt and using yeast and sourdough processes.
Article
- Overview
- Identity
- View All
Overview
published in
- Food Chemistry Journal
output of process or event
- 13TSB_N4L2CRD: High fibre wheat for healthier white bread Completed Project
- DFW - Designing Future Wheat - Work package 2 (WP2) - Added value and resilience Completed Project
- Delivering high dietary fibre via improved wheat cultivars and products Completed Project