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Wheat bread biofortification with rootlets, a malting by-product
Deborah M. Waters
, Wilma Kingston
, Fritz Jacob
, Jean Titze
,
Elke K. Arendt
,
Emanuele Zannini
School of Food and Nutritional Sciences
APC Microbiome Ireland
University College Cork
Technical University of Munich
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Food Science
Biofortification
100%
Malting
100%
Whole Wheat Bread
100%
Essential Amino Acid
50%
Dietary Fiber
50%
Nutrition
25%
Health Benefits
25%
Food Ingredient
25%
Polyphenol
25%
Amino Acid
25%
Lactobacillus
25%
Bioactive Compound
25%
Lysine
25%