Spelt (Triticum aestivum ssp. spelta) as a source of breadmaking flours and bran naturally enriched in oleic acid and minerals but not phytic acid
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| Description | scientific article published in April 2005 |
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author: Nathalie M. Delzenne Jean-Louis Habib-Jiwan Raoul Rozenberg Nike L. Ruibal-Mendieta Joëlle Quetin-Leclercq Marc Meurens Dominique L. Delacroix Géraldine Petitjean Carole Marques Eric Mignolet Yvan Larondelle |
| Publication date | April 1, 2005 |
| Language | English |
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