Historical changes in the contents and compositions of fibre components and polar metabolites in white wheat flour (2020)
Attributed to:
13TSB_N4L2CRD: High fibre wheat for healthier white bread
funded by
BBSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1038/s41598-020-62777-3
PubMed Identifier: 32246030
Publication URI: http://europepmc.org/abstract/MED/32246030
Type: Journal Article/Review
Parent Publication: Scientific Reports
Issue: 1
ISSN: 2045-2322