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

Publisher： John Wiley & Sons Inc

E-ISSN： 1365-2621|50|9|2135-2142

ISSN： 0950-5423

Source： INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.50, Iss.9, 2015-09, pp. : 2135-2142

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