Work

Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours

Year: 2012

Type: article

Source: Journal of Cereal Science

DOI: 10.1016/j.jcs.2012.06.005

Authors: Anna-Sophie Hager, Anika Wolter, Fritz Jacob, Emanuele Zannini, Elke K. Arendt

Institutions: University College Cork, Technical University of Munich

Language: English

Topic: Seed and Plant Biochemistry

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Irish Research Council for Science, Engineering and Technology

OpenAlex ID: W2079378079

FWCI: 23.33

Cites: 43

Cited by: 315

Related to: 9