Characterization of the liposoluble fraction of common wheat (Triticum aestivum ) and spelt (T. aestivum ssp. spelta ) flours using multivariate analysis

  • Liposoluble fraction of common and spelt wheat
  • Marija Bodroža-Solarov, Đura Vujić, Marijana Ačanski, Lato Pezo, Bojana Filipčev, Novica Mladenov
  • Journal of the Science of Food and Agriculture, April 2014, Wiley
  • DOI: 10.1002/jsfa.6655

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http://dx.doi.org/10.1002/jsfa.6655

The following have contributed to this page: Dr Lato L Pezo