Effects of flour storage and heat generated during milling on starch, dietary fibre and polyphenols in stoneground flours from two durum-type wheats
Version of Record online: 4 APR 2014
© 2014 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 10, pages 2230–2236, October 2014
How to Cite
Di Silvestro, R., Di Loreto, A., Marotti, I., Bosi, S., Bregola, V., Gianotti, A., Quinn, R. and Dinelli, G. (2014), Effects of flour storage and heat generated during milling on starch, dietary fibre and polyphenols in stoneground flours from two durum-type wheats. International Journal of Food Science & Technology, 49: 2230–2236. doi: 10.1111/ijfs.12536
- Issue online: 16 SEP 2014
- Version of Record online: 4 APR 2014
- Manuscript Accepted: 16 FEB 2014
- Manuscript Received: 23 OCT 2013
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