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Whole wheat flour replaced by sprouted wheat improves phenolic compounds profile, rheological and bread-making properties

Tatiana Cauduro; Carolina T.S. D'Almeida; Bárbara Biduski; Alessandra dos Santos; Millena C. Barros Santos; Luciana R. da S. Lima; L.C. Cameron; Telma Elita Bertolin; Mariana S.L. Ferreira; Luiz Carlos Gutkoski
Journal of Cereal Science · Vol. 114 · pp. 103778 · 2023
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Bibliographic Information

JournalJournal of Cereal Science
PublisherAcademic Press
Publication Date2023-11-01
Publication Year2023
Volume114
Pages103778
Document TypeJournal Article
eISSN0733-5210
DOI10.1016/j.jcs.2023.103778
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1983-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/07335210
Publisher PageOpen Publisher Page
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