Developing a Standard Definition of Whole-Grain Foods for Dietary Recommendations: Summary Report of a Multidisciplinary Expert Roundtable Discussion

  • M. G. Ferruzzi, S. S. Jonnalagadda, S. Liu, L. Marquart, N. McKeown, M. Reicks, G. Riccardi, C. Seal, J. Slavin, F. Thielecke, J.-W. van der Kamp, D. Webb
  • Advances in Nutrition, March 2014, Oxford University Press (OUP)
  • DOI: 10.3945/an.113.005223

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http://dx.doi.org/10.3945/an.113.005223

The following have contributed to this page: Dr Simin Liu