Sprouted wheat as an alternative to conventional flour improvers in bread-making

Published 2017 View Full Article

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Title
Sprouted wheat as an alternative to conventional flour improvers in bread-making
Authors
Keywords
Sprouting, Enzymes, Improvers, Rheology, Bread staling
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 80, Issue -, Pages 230-236
Publisher
Elsevier BV
Online
2017-02-21
DOI
10.1016/j.lwt.2017.02.028

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