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Authors
Geisslitz, Sabrina
Weegels, Peter
Shewry, Peter
Zevallos, Victor
Masci, Stefania
Sorrells, Mark
Gregorini, Armando
Colomba, Mariastella
Jonkers, Daisy
Huang, Xin
De Giorgio, Roberto
Caio, Giacomo P.
D’Amico, Stefano
Larré, Colette
Brouns, Fred http://orcid.org/0000-0001-5907-8388
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Funding
Funding for this research was provided by:
Karlsruher Institut für Technologie (KIT)
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Article History
Received: 21 October 2021
Accepted: 11 February 2022
First Online: 2 March 2022
Declarations
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: The authors have no conflicts of interest to declare that are relevant to the content of this article. All authors are active in the field of research on grains and grain-based foods and have been active in multiple research meetings and conferences in which food industry may or may not have been present as scientific and/or funding partner and may or may not have received a speaker fee and/or cost of travel reimbursement. Peter Weegels is employed by the European Bakery Innovation Centre, Sonneveld Group BV, Papendrecht, Netherlands.
