Ancient wheat species and human health

Bakery technology – Enzymes

Digestibility of gluten proteins is reduced by baking and enhanced by starch digestion

Estratto da Tesi Lorenzo Moi

Evolution of durum wheat varieties

Gluten Index for Wheat Products Main Variables in Affecting the Value and Nonlinear Regression Model

Grain Milling

History of the cereal mill

Influence of amylase on the rheological properties of wheat flour with partially damaged starch

Influence of damaged starch on cookie and bread-making quality

Integrated Evaluation of the Potential Health Benefits of Einkorn-Based Breads

Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity.

Morphological and agronomic characterization of ancient cereal populations

Mutually stimulating interactions between lactic acid bacteria and Saccharomyces cerevisiae in sourdough fermentation

Phytate Degradation during Breadmaking

Protein Digestibility of Cereal Products Iris Joye

Recent advances in understanding non-celiac gluten sensitivity

Split Nitrogen Application Improves Wheat Baking Quality by Influencing Protein Composition Rather Than Concentration

The Effect Of Damaged Starch On The Quality Of Baked Good | Miller Magazine

The structure and properties of gluten

The Toxicity of wheat prolamins