Improvement in sprouted wheat flour functionality: effect...

Improvement in sprouted wheat flour functionality: effect of time, temperature and elicitation

Świeca, Michał, Dziki, Dariusz
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Volume:
50
Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.12881
Date:
September, 2015
File:
PDF, 253 KB
english, 2015
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