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Amino acid composition of two Italian durum wheat varieties and their semolina



Amino acid composition of two Italian durum wheat varieties and their semolina



Food Chemistry 10(2): 155-158



Capeiti and Creso varieties of wheat had glutamic acid 30.0 and 34.0, valine 4.80 and 3.20, arginine 4.70 and 3.90, and glycine 4.01 and 5.01% of protein, 12.4 and 12.6% of DM, respectively. There were slight differences between varieties in some other amino acids. Wheat and semolina had different values.

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Accession: 001043797

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DOI: 10.1016/0308-8146(83)90032-8


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