Effects of ascorbic acid and sodium chloride on protein and dough properties of intermediate wheatgrass (Thinopyrum intermedium) compared to wheat, emmer, and rye

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Publication date: 30 April 2026

Source: Food Research International, Volume 230

Author(s): Siri Grandal, Tzvetelin Dessev, Gesine Schmidt, Simon Ballance, Shiori Koga, Catrin Tyl

Publication date: 30 April 2026Source: Food Research International, Volume 230Author(s): Siri Grandal, Tzvetelin Dessev, Gesine Schmidt, Simon Ballance, Shiori Koga, Catrin Tyl Read More

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