Effect of wheat grain germination time on physicochemical and texture properties, starch digestion, and protein hydrolysis rate in bread making
Eduardo de Jesús Mendoza Moreno, Heidi Maria Palma‐Rodríguez, Juan Pablo Hernández‐Uribe, Sergio Soto-Simental, José De J. Berrios, Apolonio Vargas‐Torres
Topics & Concepts
StarchHydrolysisGerminationFood scienceTexture (cosmology)Digestion (alchemy)ChemistryWheat grainAgronomyBiologyChromatographyBiochemistryComputer scienceImage (mathematics)Artificial intelligenceFood composition and propertiesPhytase and its ApplicationsMicrobial Metabolites in Food Biotechnology