Wheat germ: not only a by-product
Author:
Affiliation:
1. CRA-SCV, S. Angelo Lodigiano, Via R. Forlani 3, 26866 S. Angelo Lodigiano (LO), Italy
2. DISTAM – Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche, Università degli Studi di Milano, Via Celoria 2, 20133, Milan, Italy
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.3109/09637486.2011.633898
Reference43 articles.
1. Nutritional assessment of cookies supplemented with defatted wheat germ
2. Studies on the development of nutritious cookies utilizing sunflower kernels and wheat germ
3. Composition of cereal germ preparations
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