Comparison of gluten peptides and potential prebiotic carbohydrates in old and modern Triticum turgidum ssp. genotypes.
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DOI: 10.1016/j.foodres.2018.11.007
Abstract: Old wheat genotypes are perceived by consumers as healthier than modern ones. The release of gluten peptides with in vitro digestion and the content of potentially prebiotic carbohydrates (i.e. resistant fraction of starch and cell-wall… read more here.
Keywords: triticum turgidum; gluten peptides; old modern; prebiotic carbohydrates ... See more keywords