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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.

Bibliographic reference Ruibal-Mendieta, Nike L. ; Delacroix, Dominique L. ; Mignolet, Eric ; Pycke, Jean-Marie ; Marques, Carole ; et. al. Spelt (Triticum aestivum ssp. spelta) as a source of breadmaking flours and bran naturally enriched in oleic acid and minerals but not phytic acid.. In: Journal of Agricultural and Food Chemistry, Vol. 53, no. 7, p. 2751-2759 (2005)
Permanent URL http://hdl.handle.net/2078.1/10147