Wholemeal versus wholegrain breads: proportion of whole or cracked grain and the glycaemic response. Reduction in the Levels of Phytate During Wholemeal Bread Making; Effect of Yeast and Wheat Phytases Effects of the regular consumption of wholemeal wheat foods on cardiovascular risk factors in healthy people Optimization of ingredients and baking process for improved wholemeal oat bread quality Optimization of ingredients and baking process for improved wholemeal oat bread quality. Food Sci Tech Consumption of wholemeal rye bread increases serum concentrations and urinary excretion of enterolactone compared with consumption o... Phytate degradation by lactic acid bacteria and yeasts during the wholemeal dough fermentation: a 31P NMR study Important aroma compounds in freshly ground wholemeal and white wheat flour-identification and quantitative changes during sourdough... The Digestibility and Absorption of the Calories, Proteins, Purînes, Fat and Calcium in Wholemeal Wheaten Bread. Arabinoxylan solubilization and inhibition of the barley malt xylanolytic system by wheat during mashing with wheat wholemeal adjunc...
