வெதுப்பி (Tamil Wikipedia)

Analysis of information sources in references of the Wikipedia article "வெதுப்பி" in Tamil language version.

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8doi.org

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5nih.gov

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4archive.org

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2web.archive.org

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1bonappetit.com

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1physorg.com

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1loebclassics.com

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1quakeroats.com

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1fao.org

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1glnc.org.au

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1books.google.com

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1sciencedirect.com

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archive.org (Global: 6^th place; Tamil: 8^th place)

McGee, Harold (2004). On food and cooking. Scribner. p. 517. ISBN 0-684-80001-2.
Tannahill, Reay (1973). Food in History. Stein and Day. pp. 68–69. ISBN 0-8128-1437-1.
Gelinas, Pierre; McKinnon, Carole M. (2006). "Effect of wheat variety, farming site, and bread-baking on total phenolics". International Journal of Food Science and Technology 41 (3): 329. doi:10.1111/j.1365-2621.2005.01057.x. https://archive.org/details/sim_international-journal-of-food-science-and-technology_2006-03_41_3/page/329.
McGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner. pp. 515–580.

bonappetit.com (Global: 5,264^th place; Tamil: low place)

"The Etymology of the Word 'Bread'". Bon Appetit. Retrieved 30 September 2016.

books.google.com (Global: 3^rd place; Tamil: 6^th place)

Cauvain, Stanley (2015). Technology of Breadmaking. Springer. p. 377. ISBN 978-3-319-14687-4. In the past, maize (corn), barley, oats, sorghum, millet and rice have all found their way into bread products at some time, usually when wheat and rye have been in short supply.

doi.org (Global: 2^nd place; Tamil: 4^th place)

dx.doi.org

"Cereal-based gluten-free food: how to reconcile nutritional and technological properties of wheat proteins with safety for celiac disease patients". Nutrients 6 (2): 575–90. 2014. doi:10.3390/nu6020575. பப்மெட்:24481131.
"Non-celiac gluten sensitivity: a work-in-progress entity in the spectrum of wheat-related disorders". Best Pract Res Clin Gastroenterol 29 (3): 477–91. June 2015. doi:10.1016/j.bpg.2015.04.006. பப்மெட்:26060112. "After the confirmation of NCGS diagnosis, according to the previously mentioned work-up, patients are advized to start with a GFD [49]. (…) NCGS patients can experience more symptoms than CD patients following a short gluten challenge [77]. (NCGS=non-celiac gluten sensitivity; CD=coeliac disease; GFD=gluten-free diet)".
"Gluten-free diet in gluten-related disorders". Dig Dis. 31 (1): 57–62. 2013. doi:10.1159/000347180. பப்மெட்:23797124. "The only treatment for CD, dermatitis herpetiformis (DH) and gluten ataxia is lifelong adherence to a GFD.".
"Review article: safe amounts of gluten for patients with wheat allergy or coeliac disease". Aliment Pharmacol Ther 23 (5): 559–75. March 1, 2006. doi:10.1111/j.1365-2036.2006.02768.x. பப்மெட்:16480395. "For both wheat allergy and coeliac disease the dietary avoidance of wheat and other gluten-containing cereals is the only effective treatment.".
Gelinas, Pierre; McKinnon, Carole M. (2006). "Effect of wheat variety, farming site, and bread-baking on total phenolics". International Journal of Food Science and Technology 41 (3): 329. doi:10.1111/j.1365-2621.2005.01057.x. https://archive.org/details/sim_international-journal-of-food-science-and-technology_2006-03_41_3/page/329.
Boskov Hansen, H; Andreasen, MF; Nielsen, MM; Melchior Larsen, L; Bach Knudsen, K.E.; Meyer, A.S.; Christensen, L.P.; Hansen, Å. (2002). "Changes in dietary fibre, phenolic acids and activity of endogenous enzymes during rye bread-making". European Food Research and Technology 214: 33. doi:10.1007/s00217-001-0417-6.
Strandås, C.; Kamal-Eldin, A.; Andersson, R.; Åman, P. (2008). "Phenolic glucosides in bread containing flaxseed". Food Chemistry 110 (4): 997. doi:10.1016/j.foodchem.2008.02.088.
Wieser, Herbert (2007-04-01). "Chemistry of gluten proteins". Food Microbiology. 3rd International Symposium on Sourdough3rd International Symposium on Sourdough 24 (2): 115–119. doi:10.1016/j.fm.2006.07.004. http://www.sciencedirect.com/science/article/pii/S0740002006001535.

fao.org (Global: 318^th place; Tamil: 102^nd place)

Peña, R. J. "Wheat for bread and other foods". ஐக்கிய நாடுகளின் உணவு மற்றும் வேளாண்மை அமைப்பு. Retrieved 1 October 2016. Wheat, in the form of bread, provides more nutrients to the world population than any other single food source.

glnc.org.au (Global: low place; Tamil: low place)

"Wheat". Grains & Legumes Nutrition Council. Retrieved 1 October 2016. Aside from bread wheat and durum, other types of wheat include spelt, emmer, einkorn and kamut. These wheat varieties are commonly referred to as 'ancient' grains and are increasingly being used in the manufacture of niche wheat-based food products.

loebclassics.com (Global: 4,149^th place; Tamil: 9,654^th place)

Pliny the Elder (1938). Natural History. Loeb Classics. p. 1.255. Generally however they do not heat it up at all, but only use the dough kept over from the day before; manifestly it is natural for sourness to make the dough ferment,

nih.gov (Global: 4^th place; Tamil: 5^th place)

ncbi.nlm.nih.gov

"Cereal-based gluten-free food: how to reconcile nutritional and technological properties of wheat proteins with safety for celiac disease patients". Nutrients 6 (2): 575–90. 2014. doi:10.3390/nu6020575. பப்மெட்:24481131.
"Non-celiac gluten sensitivity: a work-in-progress entity in the spectrum of wheat-related disorders". Best Pract Res Clin Gastroenterol 29 (3): 477–91. June 2015. doi:10.1016/j.bpg.2015.04.006. பப்மெட்:26060112. "After the confirmation of NCGS diagnosis, according to the previously mentioned work-up, patients are advized to start with a GFD [49]. (…) NCGS patients can experience more symptoms than CD patients following a short gluten challenge [77]. (NCGS=non-celiac gluten sensitivity; CD=coeliac disease; GFD=gluten-free diet)".
"Gluten-free diet in gluten-related disorders". Dig Dis. 31 (1): 57–62. 2013. doi:10.1159/000347180. பப்மெட்:23797124. "The only treatment for CD, dermatitis herpetiformis (DH) and gluten ataxia is lifelong adherence to a GFD.".
"Review article: safe amounts of gluten for patients with wheat allergy or coeliac disease". Aliment Pharmacol Ther 23 (5): 559–75. March 1, 2006. doi:10.1111/j.1365-2036.2006.02768.x. பப்மெட்:16480395. "For both wheat allergy and coeliac disease the dietary avoidance of wheat and other gluten-containing cereals is the only effective treatment.".

pubmedcentral.nih.gov

"Cereal-based gluten-free food: how to reconcile nutritional and technological properties of wheat proteins with safety for celiac disease patients". Nutrients 6 (2): 575–90. 2014. doi:10.3390/nu6020575. பப்மெட்:24481131.

physorg.com (Global: 6,156^th place; Tamil: 2,257^th place)

"Prehistoric man ate flatbread 30,000 years ago: study". Agence France-Presse. Physorg.com. 19 October 2010. http://www.physorg.com/news/2010-10-prehistoric-ate-flatbread-years.html. பார்த்த நாள்: 19 October 2010.

quakeroats.com (Global: low place; Tamil: low place)

Air Holes or Tunnels Inside பரணிடப்பட்டது 2017-11-19 at the வந்தவழி இயந்திரம். quakeroats.com

sciencedirect.com (Global: 149^th place; Tamil: 253^rd place)

Wieser, Herbert (2007-04-01). "Chemistry of gluten proteins". Food Microbiology. 3rd International Symposium on Sourdough3rd International Symposium on Sourdough 24 (2): 115–119. doi:10.1016/j.fm.2006.07.004. http://www.sciencedirect.com/science/article/pii/S0740002006001535.

web.archive.org (Global: 1^st place; Tamil: 1^st place)

Chorleywood Industrial Bread Making Process. allotment.org.uk
Air Holes or Tunnels Inside பரணிடப்பட்டது 2017-11-19 at the வந்தவழி இயந்திரம். quakeroats.com

வெதுப்பி (Tamil Wikipedia)

archive.org (Global: 6th place; Tamil: 8th place)

bonappetit.com (Global: 5,264th place; Tamil: low place)

books.google.com (Global: 3rd place; Tamil: 6th place)

doi.org (Global: 2nd place; Tamil: 4th place)

dx.doi.org

fao.org (Global: 318th place; Tamil: 102nd place)

glnc.org.au (Global: low place; Tamil: low place)

loebclassics.com (Global: 4,149th place; Tamil: 9,654th place)

nih.gov (Global: 4th place; Tamil: 5th place)

ncbi.nlm.nih.gov

pubmedcentral.nih.gov

physorg.com (Global: 6,156th place; Tamil: 2,257th place)

quakeroats.com (Global: low place; Tamil: low place)

sciencedirect.com (Global: 149th place; Tamil: 253rd place)

web.archive.org (Global: 1st place; Tamil: 1st place)

archive.org (Global: 6^th place; Tamil: 8^th place)

bonappetit.com (Global: 5,264^th place; Tamil: low place)

books.google.com (Global: 3^rd place; Tamil: 6^th place)

doi.org (Global: 2^nd place; Tamil: 4^th place)

fao.org (Global: 318^th place; Tamil: 102^nd place)

loebclassics.com (Global: 4,149^th place; Tamil: 9,654^th place)

nih.gov (Global: 4^th place; Tamil: 5^th place)

physorg.com (Global: 6,156^th place; Tamil: 2,257^th place)

sciencedirect.com (Global: 149^th place; Tamil: 253^rd place)

web.archive.org (Global: 1^st place; Tamil: 1^st place)