Article ID Journal Published Year Pages File Type
6378057 Journal of Cereal Science 2012 6 Pages PDF
Abstract
► Effect of hydrothermal treatment on hulled wheat. ► Protective effect of glumes on chemical and nutritional components. ► Hydrothermal treatment provides a product with excellent cooking quality. ► Non enzymatic browning of parboiled product.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Agronomy and Crop Science
Preview
Effect of parboiling on physical and chemical characteristics and non-enzymatic browning of emmer (Triticum dicoccon Schrank)
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