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Changes in physicochemical, nutritional characteristics and ATR–FTIR molecular interactions of cereal grains during germination
The cereal grains such as wheat, barley, sorghum, millets were evaluated before and after germination (24 h, 48 h and 72 h) and compared for their proximate composition, antioxidant activity, total phenolic content, total flavonoid content, pasting properties, in vitro starch digestibility and FTIR...
Tallennettuna:
| Julkaisussa: | J Food Sci Technol |
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| Päätekijät: | , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Springer India
2020
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8076351/ https://ncbi.nlm.nih.gov/pubmed/33967328 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04742-6 |
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