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Functional replacements for gluten.
Zannini E, Jones JM, Renzetti S, Arendt EK. Zannini E, et al. Annu Rev Food Sci Technol. 2012;3:227-45. doi: 10.1146/annurev-food-022811-101203. Epub 2011 Oct 24. Annu Rev Food Sci Technol. 2012. PMID: 22385166 Review.
Wheat bread biofortification with rootlets, a malting by-product.
Waters DM, Kingston W, Jacob F, Titze J, Arendt EK, Zannini E. Waters DM, et al. Among authors: zannini e. J Sci Food Agric. 2013 Aug 15;93(10):2372-83. doi: 10.1002/jsfa.6059. Epub 2013 Apr 19. J Sci Food Agric. 2013. PMID: 23605954
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