Changes in enzymatic activity, technological quality and gamma-aminobutyric acid (GABA) content of wheat flour as affected by germination.
Changes in enzymatic activity, technological quality and gamma-aminobutyric acid (GABA) content of wheat flour as affected by germination.
Author(s): BARANZELLI, J.; KRINGEL, D. H.; COLUSSI, R.; PAIVA, F. F.; ARANHA, B. C.; MIRANDA, M. Z. de; ZAVAREZE, E. da R.; DIAS, A. R. G.
Publication year: 2018
Types of publication: Journal article
Unit: Embrapa Wheat
Keywords: Breads, Enzima, Enzymes, GABA, Germination, Germinação, Pão, Trigo, Wheat
Observation
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