Wheat bread biofortification with rootlets, a malting by-product-Reference-Cited by-同舟云学术

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Wheat bread biofortification with rootlets, a malting by-product

Published:2013-04-19 Issue:10 Volume:93 Page:2372-2383
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Waters Deborah M¹,Kingston Wilma¹,Jacob Fritz²,Titze Jean¹,Arendt Elke K¹,Zannini Emanuele¹

Affiliation:

1. School of Food and Nutritional Sciences; National University of Ireland, University College Cork; College Road Cork Ireland

2. Forschungszentrum Weihenstephan für Brau- und Lebensmittelqualitaet (BLQ); Alte Akademie 3 D-85354 Freising-Weihenstephan Germany

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6059/fullpdf

Reference48 articles.

1. Barley for food: characteristics, improvement, and renewed interest;Baik;J Cereal Sci,2008

2. BARLEY | Malting

3. Health claims; soluble dietary fiber from barley foods and coronary heart disease; final rule, 21 CFR part 101;FDA;Fed Register,2006

4. Functional properties of dietary fibre enriched extrudates from barley;Huth;J Cereal Sci,2000

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