Your search returned 2 results.

Results
	1.	Rheological and stability aspects of dry and hydrothermally heat treated aleurone-rich wheat milling fraction. [electronic resource] by Bucsella, Blanka Takács, Ágnes von Reding, Walter Schwendener, Urs Kálmán, Franka Tömösközi, Sándor Producer: 20161230 In: Food chemistry vol. 220 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Postprandial plasma betaine and other methyl donor-related responses after consumption of minimally processed wheat bran or wheat aleurone, or wheat aleurone incorporated into bread. [electronic resource] by Keaveney, Edel M Price, Ruth K Hamill, Lesley L Wallace, Julie M W McNulty, Helene Ward, Mary Strain, J J Ueland, Per M Molloy, Anne M Piironen, Vieno von Reding, Walter Shewry, Peter R Ward, Jane L Welch, Robert W Producer: 20150407 In: The British journal of nutrition vol. 113 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

Refine your search