Flour from sprouted wheat as a new ingredient in bread-making

Author:

Marti Alessandra,Cardone Gaetano,Pagani Maria Ambrogina,Casiraghi Maria Cristina

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

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3. Effects of germination on the nutritive value and bioactive compounds of brown rice breads;Cornejo;Food Chemistry,2015

4. Functional additives;De leyn,2006

5. Mechanisms of starch digestion by α -amylase—structural basis for kinetic properties;Dhital;Critical Reviews in Food Science and Nutrition,2017

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