Effect of parboiling on physical and chemical characteristics and non-enzymatic browning of emmer (Triticum dicoccon Schrank)

Title
Effect of parboiling on physical and chemical characteristics and non-enzymatic browning of emmer (Triticum dicoccon Schrank)
Authors
Keywords
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Journal
JOURNAL OF CEREAL SCIENCE
Volume 56, Issue 2, Pages 147-152
Publisher
Elsevier BV
Online
2012-06-19
DOI
10.1016/j.jcs.2012.05.006

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