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These terms define your current search. Click the × to remove a term. Economics, Business and Industry: products and commodities > agricultural products > plant products > grain products > rye products > rye flour × 39 items, grouped by Breeding and Genetic Improvement (view ungrouped items) breeding (1)    (Click to View) Bread from common cereal cultivars contains an important array of neglected bioactive benzoxazinoids Food chemistry genetic resources (3)    (Click to View) Bread from common cereal cultivars contains an important array of neglected bioactive benzoxazinoids Food chemistry (Click to View) Fermentation by selected sourdough lactic acid bacteria to decrease coeliac intolerance to rye flour Journal of cereal science (Click to View) Phytochemicals and Dietary Fiber Components in Rye Varieties in the HEALTHGRAIN Diversity Screen Journal of agricultural and food chemistry genetic techniques and protocols (2)    (Click to View) Impact of ecological factors on the stability of microbial associations in sourdough fermentation Food microbiology (Click to View) Stable expression of 1Dx5 and 1Dy10 high-molecular-weight glutenin subunit genes in transgenic rye drastically increases the polymeric glutelin fraction in rye flour Plant molecular biology