Author(s): 
Shewry, P.R.; Charmet, G.; Branlard, G.; Lafiandra, D.; Gergely, S.; Salgó, A.; Saulnier, L.; Bedo, Z.; Mills, C.; and Ward, J. L.
Source:
Publication year: 2012
Journal release: Trends in Food Science & Technology
DOI: 10.1016/j.tifs.2012.01.003
Communicating the benefits of wholegrain and functional grain products to European...Paving the way for Innovation in enhancing the intake of whole grain