Effects of controlled germination on selected physicochemical and functional properties of whole-wheat flour and enhanced γ-aminobutyric acid accumulation by ultrasonication

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Title
Effects of controlled germination on selected physicochemical and functional properties of whole-wheat flour and enhanced γ-aminobutyric acid accumulation by ultrasonication
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 243, Issue -, Pages 214-221
Publisher
Elsevier BV
Online
2017-09-29
DOI
10.1016/j.foodchem.2017.09.128

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