Effect of Germination Processing on Bioactive Compounds of Cereals and Legumes-Reference-Cited by-同舟云学术

Effect of Germination Processing on Bioactive Compounds of Cereals and Legumes

Published:2020 Issue: Volume: Page:283-306
ISSN:
Container-title:Functional Foods and Nutraceuticals
language:
Short-container-title:

Author:

Hassan Sadia,Hussain Muhammad Bilal,Waheed Marwa,Ahmad Khalil,Kassymov Samat,Shariati Mohammad Ali,Akram Muhammad,Mishra Abhay Prakash,Egbuna Chukwuebuka

Publisher

Springer International Publishing

Link

http://link.springer.com/content/pdf/10.1007/978-3-030-42319-3_16

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5. Alvarez-Jubete L, Wijngaard H, Arendt EK, Gallagher E (2010) Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking. Food Chem 119(2):770–778

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1. Optimization and quality evaluation of functional pasta made from germinated finger millet, buckwheat, and black gram;Food Science and Technology International;2024-07-21

2. Processing of millets;Exploring the World of Cereal Crops [Working Title];2024-07-01