Effect of a Short-Time Germination Process on the Nutrient Composition, Microbial Counts and Bread-Making Potential of Whole Flaxseed-Reference-Cited by-同舟云学术

Effect of a Short-Time Germination Process on the Nutrient Composition, Microbial Counts and Bread-Making Potential of Whole Flaxseed

Author:

Villeneuve Sébastien¹²,Power Krista A.³,Guévremont Evelyne¹,Mondor Martin¹²,Tsao Rong³,Wanasundara Janitha P.D.⁴,Zarepoor Leila³,Mercier Samuel¹

Affiliation:

1. Food Research and Development Centre; Agriculture and Agri-Food Canada; 3600 Casavant Blvd. West Saint-Hyacinthe Quebec J2S 8E3 Canada

2. Institute of Nutrition and Functional Foods (INAF); Laval University; Quebec Quebec G1K 7P4 Canada

3. Guelph Food Research Centre; Agriculture and Agri-Food Canada; Guelph Ontario Canada

4. Saskatoon Research Centre; Agriculture and Agri-Food Canada; Saskatoon Saskatchewan Canada

Funder

Agriculture and Agri-Food Canada

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

Reference61 articles.

4. Simultaneous determination of germination energy, water sensitivity, and germination capacity in barley;ASBC;Am. Soc. Brew. Chem.,1997

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