Work

Quality and nutritional attributes of whole einkorn flour and its suitability for fresh noodle production compared to whole wheat flour

Year: 2024

Type: article

Source: Cereal Chemistry

DOI: 10.1002/cche.10832

Authors: Jeongeon Kim, Yujin Moon, Hyungseop Kim, Gűlden Gőksen, Meera Kweon

Institutions: Pusan National University, Tarsus University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4402281799

FWCI: 0.463

Cites: 33

Cited by: 2

Related to: 10