Improvement in sprouted wheat flour functionality: effect of time, temperature and elicitation
Author:
Affiliation:
1. Department of Biochemistry and Food Chemistry; University of Life Sciences; Skromna Str. 8 Lublin 20-704 Poland
2. Department of Thermal Technology; University of Life Sciences; Doświadczalna Str. 44 Lublin 20-280 Poland
Funder
Polish National Science Center
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Reference39 articles.
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