Open Access
| Issue |
BIO Web Conf.
Volume 194, 2025
International Scientific Conference on Biotechnology and Food Technology (BFT-2025)
|
|
|---|---|---|
| Article Number | 01023 | |
| Number of page(s) | 9 | |
| DOI | https://doi.org/10.1051/bioconf/202519401023 | |
| Published online | 14 November 2025 | |
- M. Mencin, N. Markanovič, M. Mikulič Petkovšek, R. Veberič, P. Terpinc, Bioprocessed Wholegrain Spelt Flour Improves the Quality and Physicochemical Characteristics of Wheat Bread. Molecules. 28, 3428 (2023). https://doi.org/10.3390/molecules28083428 [Google Scholar]
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