Work

Starch digestibility properties of bread from hard red spring wheat cultivars released in the last 100 years

Year: 2019

Type: article

Source: Cereal Chemistry

DOI: 10.1002/cche.10211

Authors: Senay Simsek, Bilge Budak, Catherine Suzanne Schwebach, Maribel Ovando‐Martínez

Institutions: North Dakota State University, Kocaeli Üniversitesi, Universidad de Sonora

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: W2971968288

FWCI: 0.372

Cites: 23

Cited by: 8

Related to: 10