The major constituents of rye ( Secale cereale L.) flour and their role in the production of rye bread, a food product to which a multitude of health aspects are ascribed-Reference-Cited by-同舟云学术

The major constituents of rye ( Secale cereale L.) flour and their role in the production of rye bread, a food product to which a multitude of health aspects are ascribed

Published:2020-06-25 Issue:4 Volume:97 Page:739-754
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Deleu Lomme J.¹^ORCID,Lemmens Elien¹^ORCID,Redant Lore¹²,Delcour Jan A.¹^ORCID

Affiliation:

1. Laboratory of Food Chemistry and Biochemistry KU Leuven Kasteelpark Arenberg 20 Leuven 3001 Belgium

2. Aminolabs Groups NV Research Campus 6 Hasselt3500 Belgium

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10306

Reference156 articles.

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3. Positive health effects of rye;Aman P.;Cereal Foods World,1997

4. The Maillard Reaction

5. Content and Molecular-Weight Distribution of Dietary Fiber Components in Whole-Grain Rye Flour and Bread

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