Flour composition, dough, and bread properties of intermediate wheatgrass (Thinopyrum intermedium) compared to annual wheat species

Publication details

Journal : Food Chemistry , vol. 474 , p. 1–11–0 , 2025

Publisher : Elsevier

International Standard Numbers :
Printed : 0308-8146
Electronic : 1873-7072

Publication type : Academic article

Contributors : Grandal, Siri; Rieder, Anne; Dessev, Tzvetelin Teodossiev; Ballance, Simon; Tyl, Catrin; Koga, Shiori

Links :
DOI : doi.org/10.1016/j.foodchem.202...

Research areas

Quality and measurement methods

Raw material knowledge