Review of the Sensory and Physico-Chemical Properties of Red and White Wheat: Which Makes the Best Whole Grain?

Establishing sensory and physico-chemical differences between products made from red and white wheat may guide the choice of wheat for use in whole grain and high fibre products. As sensory acceptance is key to consumption, this scoping review aimed to document sensory and physico-chemical research...

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Bibliographic Details
Published in:Foods
Main Authors: Grafenauer, Sara, Miglioretto, Chiara, Solah, Vicky, Curtain, Felicity
Format: Artigo
Language:Inglês
Published: MDPI 2020
Subjects:
Review
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC7073758/
https://ncbi.nlm.nih.gov/pubmed/32012822
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9020136
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