Improvement in sprouted wheat flour functionality: effect of time, temperature and elicitation
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Title
Improvement in sprouted wheat flour functionality: effect of time, temperature and elicitation
Authors
Keywords
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Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 50, Issue 9, Pages 2135-2142
Publisher
Wiley
Online
2015-07-15
DOI
10.1111/ijfs.12881
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