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Can the sprouting process applied to wheat improve the contents of vitamins and phenolic compounds and antioxidant capacity of the flour?
| Title: | Can the sprouting process applied to wheat improve the contents of vitamins and phenolic compounds and antioxidant capacity of the flour? | Authors: | Žilić, Slađana   ; Janković, Marijana ; Basić, Zorica; Hadži-Tašković-Šukalović, Vesna; Maksimović, Vuk ; Filipović, Milomir |
Issue Date: | 2014 | Publication: | International Journal of Food Science and Technology | ISSN: | 0950-5423 International Journal of Food Science and Technology Search Idenfier |
Publisher: | Wiley, Hoboken | Type: | Article | Collation: | vol. 49 br. 4 str. 1040-1047 | DOI: | 10.1111/ijfs.12397 | WoS-ID: | 000332757300012 | Scopus-ID: | 2-s2.0-84900574538 | URI: | http://rik.mrizp.rs/handle/123456789/550 http://rimsi.imsi.bg.ac.rs/handle/123456789/758 https://enauka.gov.rs/handle/123456789/439795 |
Project: | Korišćenje biljnih izvora proteina, dijetalnih vlakana i antioksidanasa u proizvodnji hrane (RS-31069) COST action (Infogest) - FA1005 |
M-category: | 22M22 |
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