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Hulled wheats: A review of nutritional properties and processing methods

Hammed, Ademola Monsur and Simsek, Senay (2014) Hulled wheats: A review of nutritional properties and processing methods. Cereal Chemistry, 91 (2). pp. 97-104. ISSN 0009-0352

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Abstract

There is renewed interest in adopting hulled wheats (emmer, einkorn, and spelt) into our food system, because of their nutritional qualities and improved organoleptic properties. Current research findings have been concisely put together in this review to show the extent of the current and past work in this area and suggest additional research areas. Breeding programs for hulled wheats have received a great deal of attention, and their research findings have shown potential to generate genotypes with improved qualities. More work is required to investigate the changes in nutritional and structural composition of hulled wheats during and after processing and to develop suitable processing methods.

Item Type: Article (Journal)
Additional Information: 7662/50142
Uncontrolled Keywords: hulled wheats, nutritional properties, processing methods
Subjects: T Technology > TP Chemical technology > TP368 Food processing and manufacture
T Technology > TX Home economics > TX341 Nutrition. Foods and food supply
Kulliyyahs/Centres/Divisions/Institutes: International Institute for Halal Research and Training (INHART)
Depositing User: Dr. Ademola Monsur Hammed
Date Deposited: 01 Aug 2016 09:08
Last Modified: 08 Jan 2018 17:31
URI: http://irep.iium.edu.my/id/eprint/50142

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