Tocopherols content of different wheat varieties: differences between refined and whole-wheat flour

Ciudad Mulero, María and Fernández, Ángela and Barros, Lillian and Ferreira, Isabel and Matallana, Mª Cruz and Morales, Patricia and Fernández Ruiz, Virginia and Carrillo Becerril, Jose Maria (2017). Tocopherols content of different wheat varieties: differences between refined and whole-wheat flour. In: "10º Encontro Nacional de Cromatografia", 04/12/2017-09/12/2017, Bragança, Portugal. p. 1.

Description

Title: Tocopherols content of different wheat varieties: differences between refined and whole-wheat flour
Author/s:
  • Ciudad Mulero, María
  • Fernández, Ángela
  • Barros, Lillian
  • Ferreira, Isabel
  • Matallana, Mª Cruz
  • Morales, Patricia
  • Fernández Ruiz, Virginia
  • Carrillo Becerril, Jose Maria
Item Type: Presentation at Congress or Conference (Other)
Event Title: 10º Encontro Nacional de Cromatografia
Event Dates: 04/12/2017-09/12/2017
Event Location: Bragança, Portugal
Title of Book: 10º Encontro Nacional de Cromotografía. Livro de Resumos
Date: December 2017
Subjects:
Faculty: E.T.S. de Ingeniería Agronómica, Alimentaria y de Biosistemas (UPM)
Department: Biotecnología - Biología Vegetal
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

This study has determined the tocopherol content of two varieties of bread wheat and two varieties of durum wheat by comparing whole meal flour and refined flour

Funding Projects

TypeCodeAcronymLeaderTitle
Government of SpainAGL2012-38345UnspecifiedUnspecifiedMejora genética en trigo blando y en trigo duro: calidad funcional, calidad nutricional y compuestos bioactivos

More information

Item ID: 50777
DC Identifier: http://oa.upm.es/50777/
OAI Identifier: oai:oa.upm.es:50777
Official URL: http://10enc.eventos.chemistry.pt/
Deposited by: Memoria Investigacion
Deposited on: 26 Jul 2018 11:37
Last Modified: 26 Jul 2018 11:37
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