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Composition, protein contents and microstructural characterisation of grains and flours of Emmer wheats (Triticum turgidum ssp dicoccum) of the central italy type

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Composition, protein contents and microstructural characterisation of grains and flours of Emmer wheats (Triticum turgidum ssp dicoccum) of the central italy type

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Giacintucci, V.; Guardeño Expósito, LM.; Puig Gómez, CA.; Hernando Hernando, MI.; Sacchetti, G.; Pittia, P. (2014). Composition, protein contents and microstructural characterisation of grains and flours of Emmer wheats (Triticum turgidum ssp dicoccum) of the central italy type. Czech Journal of Food Sciences. 32(2):115-121. http://hdl.handle.net/10251/64424

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Title: Composition, protein contents and microstructural characterisation of grains and flours of Emmer wheats (Triticum turgidum ssp dicoccum) of the central italy type
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Grupo de Microestructura y Química de Alimentos
Issued date:
Abstract:
The microstructural characteristics were evaluated of two types of Italian Farro (Triticum turgidum ssp. dicoccum) with spring and autumn growth habits, the former with a vitreous tendency and the latter with a floury ...[+]
Subjects: Cryo-SEM , Gluten , Microstructure , SDS-PAGE , SEM
Copyrigths: Reserva de todos los derechos
Source:
Czech Journal of Food Sciences. (issn: 1212-1800 ) (eissn: 1805-9317 )
Publisher:
Czech Academy of Agricultural Sciences
Publisher version: http://www.agriculturejournals.cz/web/cjfs.htm
Type: Artículo

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