Effects of enzyme activities during steeping and sprouting on the solubility and composition of proteins, their bioactivity and relationship with the bread making quality of wheat flour.
| Autor: | Žilić, Slađana, Janković, Marijana, Barać, Miroljub, Pešić, Mirjana, Konić-Ristić, Aleksandra, Hadži-TaškovićŠukalović, Vesna |
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| Zdroj: | Food & Function; Oct2016, Vol. 7 Issue 10, p4323-4331, 9p |
| Databáze: | Complementary Index |
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