{"identifier":"nobleid:/w1/20260526/F1FD98AC","arkIdentifier":"ark:/48914/w1/20260526/F1FD98AC","version":1,"workTitle":"Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase.","workType":"Journal Article","authors":"Pontonio E, Dingeo C, Di Cagno R, Blandino M, Gobbetti M, Rizzello CG","description":null,"workUrl":null,"existingDoi":"10.1016/j.ijfoodmicro.2019.108384","createdAt":"2026-05-26T03:11:58.891555Z","canonicalUrl":"https://nobleid.org/ark:/48914/w1/20260526/F1FD98AC.v1"}