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A study on physicochemical, antioxidant and microbial properties of germinated wheat flour and its utilization in breads
Wheat is consumed worldwide because of its high nutritional content and convenience to form different products. Whole wheat is an important source of dietary fiber and its consumption is known to lower the risk of colon cancer, diabetes mellitus and cardiovascular disease. Germination of wheat resul...
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| Pubblicato in: | J Food Sci Technol |
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| Autori principali: | , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2020
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7316880/ https://ncbi.nlm.nih.gov/pubmed/32612297 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04311-x |
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