The Future of Bread in View of its Contribution to Nutrient Intake as a Starchy Staple Food
Crossref DOI link: https://doi.org/10.1007/s11130-019-0713-6
Published Online: 2019-01-12
Published Print: 2019-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Weegels, Peter L.
Text and Data Mining valid from 2019-01-12
Article History
First Online: 12 January 2019
Compliance with Ethical Standards
:
: There is no conflict of interest by Peter L. Weegels regarding the manuscript.