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Characteristics of native and enzymatically hydrolyzed common wheat (Triticum aestivum) and dicoccum wheat (Triticum dicoccum) starches



Characteristics of native and enzymatically hydrolyzed common wheat (Triticum aestivum) and dicoccum wheat (Triticum dicoccum) starches



European Food Research and Technology 223(3): 355-361



The compositional, structural, and enzymatic digestibility of starches isolated from common wheat and dicoccum wheat were determined to find out the possible reason for hypoglycemic nature of dicoccum wheat.

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Accession: 004508887

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DOI: 10.1007/s00217-005-0212-x



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