Rye: A wonder crop with industrially important macromolecules and health benefits
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference151 articles.
1. Effect of baking on free and bound phenolic acids in wholegrain bakery products;Abdel-Aal;Journal of Cereal Science,2013
2. Can rye intake decrease risk of human breast cancer?;Adlercreutz;Food & Nutrition Research,2010
3. Lignans and human health;Adlercreutz;Critical Reviews in Clinical Laboratory Sciences,2007
4. Dietary fibre sources in bread: Influence on technological quality;Almeida;LWT - Food Science and Technology,2013
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