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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
Author/s

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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