Skip to main page content
Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation

Search Page

My NCBI Filters
Text availability
Article attribute
Article type
Publication date

Search Results

103 results
Filters applied: . Clear all Results are displayed in a computed author sort order. Results by year timeline is unavailable
Page 1
Comparative compositions of metabolites and dietary fibre components in doughs and breads produced from bread wheat, emmer and spelt and using yeast and sourdough processes.
Shewry PR, America AHP, Lovegrove A, Wood AJ, Plummer A, Evans J, van den Broeck HC, Gilissen L, Mumm R, Ward JL, Proos Z, Kuiper P, Longin CFH, Andersson AAM, Philip van Straaten J, Jonkers D, Brouns F. Shewry PR, et al. Among authors: kuiper p. Food Chem. 2022 Apr 16;374:131710. doi: 10.1016/j.foodchem.2021.131710. Epub 2021 Nov 30. Food Chem. 2022. PMID: 34891089 Free PMC article.
103 results