Wheat bread biofortification with rootlets, a malting by-product
Article first published online: 19 APR 2013
© 2013 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Volume 93, Issue 10, pages 2372–2383, 15 August 2013
How to Cite
Waters, D. M., Kingston, W., Jacob, F., Titze, J., Arendt, E. K. and Zannini, E. (2013), Wheat bread biofortification with rootlets, a malting by-product. J. Sci. Food Agric., 93: 2372–2383. doi: 10.1002/jsfa.6059
- Issue published online: 14 JUN 2013
- Article first published online: 19 APR 2013
- Accepted manuscript online: 19 JAN 2013 10:18AM EST
- Manuscript Accepted: 19 JAN 2013
- Manuscript Revised: 15 DEC 2012
- Manuscript Received: 23 JUL 2012
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