Abstract
The covering layers of the wheat kernel are a part of the kernel envelope thus they are almost absent in the white bread and exist in the whole-flour and the whole-bread. The alleviative effects of the compounds in the covering layer are mostly moderate because of their low content they have only an additive effect of the whole kernel ingredients.
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Dror, Y., Rimon, E., Vaida, R. (2020). The Ingredients of the Covering Layers. In: Whole-Wheat Bread for Human Health. Springer, Cham. https://doi.org/10.1007/978-3-030-39823-1_11
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DOI: https://doi.org/10.1007/978-3-030-39823-1_11
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Online ISBN: 978-3-030-39823-1
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