Nutrient Composition of Spelt Wheat

Autor:	B. K. Glaser, K.J. Lorenz, G. S. Ranhotra, J. A. Gelroth
Rok vydání:	1996
Předmět:	chemistry.chemical_classification Vitamin Lysine nutritional and metabolic diseases food and beverages Biology Triticum spelta complex mixtures Gluten Crop chemistry.chemical_compound Nutrient chemistry Botany bacteria Composition (visual arts) Cultivar Food science Food Science
Zdroj:	Journal of Food Composition and Analysis. 9:81-84
ISSN:	0889-1575
DOI:	10.1006/jfca.1996.0009
Popis:	Eight samples of spelt wheat from the 1994 crop year were analyzed for macrocomponents (proximates), selected vitamins and minerals, and the first limiting amino acid lysine. They were also immunoassayed for gluten. All spelt samples differed minimally in the content of various nutrients analyzed except lysine; lysine values differed widely and ranged between 1.96 and 3.96 g/100 g protein. All assayed spelt wheat samples contained gluten.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::936d65697fb5b8e67ba9bfd73199a14b https://doi.org/10.1006/jfca.1996.0009 Zobrazit plný text záznamu Full Text from ScienceDirect