Characteristics of spelt wheat products and nutritional value of spelt wheat-based bread

By G. Bonafaccia, V. Galli, R. Francisci, V. Mair, V. Škrabanja, I. Kreft. 2000

189 citations recorded by the source corpus.

Subfields: Agronomy and Crop Science, Ecology, Plant Science

View Paper: https://www.semanticscholar.org/paper/ca6e6c933c13cac4676c2a5493fac1c1be96369f

Citations in the corpus

• Do “ancient” wheat species differ from modern bread wheat in their contents of bioactive components? (2015, unknown): “Bonafaccia et al. (2000); 25.”
• Lentil (Lens culinaris L.): A prebiotic-rich whole food legume (2013, unknown): “5 to 2.5% (Bonafaccia et al., 2000).”