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Can the sprouting process applied to wheat improve the contents of vitamins and phenolic compounds and antioxidant capacity of the flour?
Žilić, Slađana, Basić, Zorica, Hadži-Tašković Šukalović, Vesna, Maksimović, Vuk, Janković, Marijana, Filipović, MilomirVolume:
49
Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.12397
Date:
April, 2014
File:
PDF, 670 KB
english, 2014