Germinated Wheat: Phytochemical Composition and Mixing Characteristics

Author:

Ohm Jae-Bom1,Lee Chiwon W.2,Cho Kyongshin3

Affiliation:

1. USDA-ARS, Cereal Crops Research Unit, Hard Spring and Durum Wheat Quality Laboratory, Fargo, ND 58108, U.S.A. Mention of trade names or commercial products in this publication is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the U.S. Department of Agriculture. USDA is an equal opportunity provider and employer.

2. Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, U.S.A.

3. Experimental and Systems Pharmacology, College of Pharmacy, Washington State University, Spokane, WA 99210, U.S.A.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference31 articles.

1. AACC International. Approved Methods of Analysis, 11th Ed. Method 32-22.01. β-Glucan in oat fractions and unsweetened oat cereals. Approved November 1, 1989. Method 46-30.01. Crude protein—Combustion method. Approved November 8, 1995. Method 54-40.02. Mixograph method. Approved November 8, 1995. Method 56-81.03. Determination of falling number. Approved November 2, 1972. Available online only. AACCI: St. Paul, MN.

2. Partially Germinated Ingredients for Naturally Healthy and Tasty Products

3. Synthesis of Antioxidants in Wheat Sprouts

4. Influence of Agronomic Factors and Extraction Rate on the Acrylamide Contents in Yeast-Leavened Breads

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