An innovative and rapid approach is described for classifying common types of gluten and non-gluten cereal flour (wheat, rye, triticale, barley, oats, and corn) into the groups defined by their botanical origin. Liposoluble ...

Gas chromatography with mass spectrometry was used to perform a qualitative analysis of the liposoluble flour extract of different types of cereals (bread wheat and spelt) and pseudocereals (amaranth and buckwheat). In ...