Effects of chemical composition and baking on in vitro digestibility of proteins in breads made from selected gluten-containing and gluten-free flours
Keywords: طیف سنج جرمی پرواز یونیزاسیون لیزر با کمک ماتریس; OPA; ortho-phthaldialdehyde; MALDI-TOF-MS; Matrix-assisted Laser Desorption Ionization Time of Flight mass spectrometry; AA; amino acid; TPP; total polyphenolics; In vitro digestion; Protein; Carbohydrate; Fibre; Phytochemicals; Baking; Maillard, dough, a