grain semolina coarse
Selected indexed studies
- Matched whole grain wheat and refined wheat milled products do not differ in glycemic response or gastric emptying in a randomized, crossover trial. (Am J Clin Nutr, 2022) [PMID:34999739]
- Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production. (Food Chem, 2018) [PMID:28958525]
- Hydrothermal grain pre-processing and ultra-fine milling for the production of durum wheat flour fractions with high nutritional value. (Food Sci Technol Int, 2018) [PMID:29186998]
_Worker-drafted node — pending editorial review._
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Sources
- Matched whole grain wheat and refined wheat milled products do not differ in glycemic response or gastric emptying in a randomized, crossover trial. (2022) pubmed
- Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production. (2018) pubmed
- Hydrothermal grain pre-processing and ultra-fine milling for the production of durum wheat flour fractions with high nutritional value. (2018) pubmed