Spelt (Triticum aestivum ssp. spelta) as a source of breadmaking flours and bran naturally enriched in oleic acid and minerals but not phytic acid
scientific article published in April 2005
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author: Nathalie M. Delzenne, Raoul Rozenberg, Jean-Louis Habib-Jiwan, Joëlle Quetin-Leclercq, Nike L. Ruibal-Mendieta, Dominique L. Delacroix, Géraldine Petitjean, Marc Meurens, Carole Marques, Eric Mignolet, Yvan Larondelle
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