Sprouted Cereal Grains and Products-Reference-Cited by-同舟云学术

Sprouted Cereal Grains and Products

Published:2020-12-11 Issue: Volume: Page:113-141
ISSN:
Container-title:Innovative Processing Technologies for Healthy Grains
language:
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Author:

Marti Alessandra,Cardone Gaetano,Pagani Maria Ambrogina

Publisher

Wiley

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/9781119470182.ch6

Reference106 articles.

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2. Postprandial glucose and free fatty acid response is improved by wheat bread fortified with germinated wheat seedlings;Andersen G.;Current Topics in Nutraceutical Research,2008

3. Carbohydrate and Fiber Recommendations for Individuals with Diabetes: A Quantitative Assessment and Meta-Analysis of the Evidence

4. Why do millets have slower starch and protein digestibility than other cereals?

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2. Sprouted wheat flour for improving physical, chemical, rheological, microbial load, and quality properties of fino bread;Open Chemistry;2024-01-01

3. Dough rheology, pasting property, and steamed bread quality of wheat flour as affected by the addition of sprouted wheat flour;International Journal of Food Properties;2023-08-08

4. Analysis of Fatty Acid Composition in Sprouted Grains;Foods;2023-04-29

5. Sprouted Andean grains: an alternative for the development of nutritious and functional products;Food Reviews International;2022-07-21