Effect of Different Wheat Sprouting Conditions on the Characteristics of Whole-Wheat Flour

Fil: Navarro, José Luis. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas; Argentina.

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Detalles Bibliográficos
Autores principales:	Navarro, José Luis, Losano Richard, Pedro, Moiraghi, Malena, Bustos, Mariela, León, Alberto Edel, Steffolani, María Eugenia
Otros Autores:	https://orcid.org/0000-0001-9388-9256
Formato:	publishedVersion article
Lenguaje:	Inglés
Publicado:	2024
Materias:	Bioactive compounds Enzymatic activity Pasting properties Sprouted whole-wheat flour Techno-functional ingredients
Acceso en línea:	http://hdl.handle.net/11086/553601 http://www.ftb.com.hr/ https://doi.org/10.17113/ftb.62.02.24.8435
Aporte de:	Repositorio Digital Universitario (UNC) de Universidad Nacional de Córdoba

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