Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Harry Sapirstein"'
Publikováno v:
Cereal Chemistry. 100:196-212
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f67c84c346021f29633af1efa20ae092
https://doi.org/10.1002/cche.10637
https://doi.org/10.1002/cche.10637
Autor:
Manasah Mkhabela, Paul Bullock, Harry Sapirstein, Janelle Courcelles, Soleiman Abbasi, Filiz Koksel
Publikováno v:
Journal of Cereal Science. 104:103410
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c08695289af13179b1205f6f72a7f7a5
https://doi.org/10.1016/j.jcs.2021.103410
https://doi.org/10.1016/j.jcs.2021.103410
Autor:
Julie Mares, Fabiana F DeMoura, James Hoadley, Judith Marlett, Kara D. Lewis, Harry Sapirstein, Michael C. Falk
Publikováno v:
The FASEB Journal. 23
The U.S. Food and Drug Administration (FDA) defines whole grains as consisting of the intact, ground, cracked or flaked fruit of the grains whose principal components—the starchy endosperm, germ and bran—are present in the same relative proportio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::79113e6b140c4b2c69ff231258f3428f
https://doi.org/10.1096/fasebj.23.1_supplement.540.8
https://doi.org/10.1096/fasebj.23.1_supplement.540.8