Publication | Closed Access

Effects of controlled germination on selected physicochemical and functional properties of whole-wheat flour and enhanced γ-aminobutyric acid accumulation by ultrasonication

Food ChemistryControlled GerminationFunctional PropertiesEngineeringWhole-wheat FlourFood AnalysisFood BiophysicsSustainable AgricultureAgricultural EconomicsFood EngineeringGrain QualitySeed ProcessingHealth Sciences