Oat and Kamut Sprouts
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-40916-5_6
Reference10 articles.
1. Aparicio-García, N., Martínez-Villaluenga, C., Frias, J., & Peñas, E. (2021). Production and characterization of a novel gluten-free fermented beverage based on sprouted oat flour. Foods, 10(1), 139. https://doi.org/10.3390/foods10010139
2. Benincasa, P., Falcinelli, B., Lutts, S., Stagnari, F., & Galieni, A. (2019). Sprouted grains: A comprehensive review. Nutrients, 11(2), 421. https://doi.org/10.3390/nu11020421
3. Bordoni, A., Danesi, F., Di Nunzio, M., Taccari, A., & Valli, V. (2017). Ancient wheat and health: A legend or the reality? A review on KAMUT khorasan wheat. Int J Food Sci Nutr, 68(3), 278–286. https://doi.org/10.1080/09637486.2016.1247434
4. Falcinelli, B., Calzuola, I., Gigliarelli, L., Torricelli, R., Polegri, L., Vizioli, V., Benincasa, P., & Marsili, V. (2018). Phenolic content and antioxidant activity of wholegrain breads from modern and old wheat (Triticum aestivum L.) cultivars and ancestors enriched with wheat sprout powder. Ital J Agron, 297–302. https://doi.org/10.4081/ija.2018.1220
5. Holmback, J., Karlsson, A., & Arnoldsson, K. C. (2001). Characterization of N-acylphosphatidylethanolamine and acylphosphatidylglycerol in oats. Lipids, 36(2), 153–165. https://doi.org/10.1007/s11745-001-0702-z
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