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

Concepedia

Publication | Closed Access

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

13

Citations

22

References

2023

Year

Tatiana Cauduro, Carolina Thomaz dos Santos D’Almeida, Bárbara Biduski, Alessandra dos Santos, Millena Cristina Barros Santos, Luciana Ribeiro da Silva Lima, Luiz Cláudio Cameron, Telma Elita Bertolin, Mariana Simões Larraz Ferreira, Luiz Carlos Gutkoski

Journal of Cereal Science

Food ChemistrySprouted WheatWhole Wheat FlourPhenolic Compounds ProfileGrain QualityCrop Quality

References

	Year	Citations

Page 1