Changes in enzymatic activity, technological quality and gamma-aminobutyric acid (GABA) content of wheat flour as affected by germination

Published 2018 View Full Article

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Title
Changes in enzymatic activity, technological quality and gamma-aminobutyric acid (GABA) content of wheat flour as affected by germination
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 90, Issue -, Pages 483-490
Publisher
Elsevier BV
Online
2018-01-02
DOI
10.1016/j.lwt.2017.12.070

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