REVIEW: Regulatory Aspects of Whole Grain and Whole Grain Foods: Definitions and Labeling
Author:
Affiliation:
1. Professor Emeritus, St. Catherine University, St. Paul, MN 55105. E-mail address: jmjones@stkate.edu
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-87-2-0150
Reference16 articles.
1. Effect of Processing Conditions on Phytic Acid, Calcium, Iron, and Zinc Contents of Lime-Cooked Maize
2. The new EU regulation on nutrition and health claims: comments related to experiences from the Swedish Code of Practice
3. Applying the theory of planned behavior to promotion of whole-grain foods by dietitians
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