kamut flour
Selected indexed studies
- Wheat flour granulometry determines colour perception. (Food Res Int, 2014) [PMID:30011662]
- Digital PCR for the Authentication of KAMUT(®) Brand Wheat in Grain and Flour Mixtures. (Foods, 2026) [PMID:41829183]
- Physico-chemical and metabolomic characterization of KAMUT® Khorasan and durum wheat fermented dough. (Food Chem, 2015) [PMID:25977050]
_Worker-drafted node — pending editorial review._
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- Wheat flour granulometry determines colour perception. (2014) pubmed
- Digital PCR for the Authentication of KAMUT(®) Brand Wheat in Grain and Flour Mixtures. (2026) pubmed
- Physico-chemical and metabolomic characterization of KAMUT® Khorasan and durum wheat fermented dough. (2015) pubmed
- Front-face fluorescence spectroscopy as a rapid and nondestructive tool for differentiating various cereal products: a preliminary investigation. (2006) pubmed
- Flavoring Production in Kamut®, Quinoa and Wheat Doughs Fermented by Lactobacillus paracasei, Lactobacillus plantarum, and Lactobacillus brevis: A SPME-GC/MS Study. (2018) pubmed
- Metabolomic approach to study the impact of flour type and fermentation process on volatile profile of bakery products. (2019) pubmed
- Nutritional and functional added value of oat, Kamut, spelt, rye and buckwheat versus common wheat in breadmaking. (2011) pubmed
- Enhancing nutritional and sensory properties of plant-based beverages: a study on chickpea and Kamut® flours fermentation using Lactococcus lactis. (2024) pubmed
- Evaluation of the technological characteristics and bread-making quality of alternative wheat cereals in comparison with common and durum wheat. (2011) pubmed
- A comparison of phenotypic variation in Triticum durum Desf. genotypes deposited in gene banks based on the shape and color descriptors of kernels in a digital image analysis. (2022) pubmed