Comparative Quality Evaluation of Physicochemical, Technological, and Protein Profiling of Wheat, Rye, and Barley Cereals.

Rani, Monika; Singh, Gagandeep; Siddiqi, Raashid Ahmad; Gill, Balmeet Singh; Sogi, Dalbir Singh; Bhat, Mohd Akbar

Rani, Monika; Singh, Gagandeep; Siddiqi, Raashid Ahmad; Gill, Balmeet Singh; Sogi, Dalbir Singh; Bhat, Mohd Akbar.

Afiliación

Rani M; Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India.
Singh G; Department of Chemistry, Guru Nanak Dev University, Amritsar, India.
Siddiqi RA; Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India.
Gill BS; Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India.
Sogi DS; Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India.
Bhat MA; Dean McGee Eye Institute Oklahoma University of Health Sciences Center, Oklahoma City, OK, United States.

Front Nutr ; 8: 694679, 2021.

Article en En | MEDLINE | ID: mdl-34604274

Palabras clave

SDS-PAGE; amino acids; barley; rye; solvent retention capacity; wheat

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: Front Nutr Año: 2021 Tipo del documento: Article País de afiliación: India

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