Changes in enzymatic activity, technological quality and gamma-aminobutyric acid (GABA) content of wheat flour as affected by germination.

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dc.contributorJULIA BARANZELLI, UFPEL; DIANINI HÜTTNER KRINGEL, UFPEL; ROSANA COLUSSI, UFPEL; FLÁVIA FERNANDES PAIVA, UFPEL; BIANCA CAMARGO ARANHA, UFPEL; MARTHA ZAVARIZ DE MIRANDA, CNPT; ELESSANDRA DA ROSA ZAVAREZE, UFPEL; ALVARO RENATO GUERRA DIAS, UFPEL.
dc.creatorBARANZELLI, J.
dc.creatorKRINGEL, D. H.
dc.creatorCOLUSSI, R.
dc.creatorPAIVA, F. F.
dc.creatorARANHA, B. C.
dc.creatorMIRANDA, M. Z. de
dc.creatorZAVAREZE, E. da R.
dc.creatorDIAS, A. R. G.
dc.date2018-06-06T01:10:32Z
dc.date2018-06-06T01:10:32Z
dc.date2018-06-05
dc.date2018
dc.date2018-06-06T01:10:32Z
dc.date.accessioned2026-07-07T11:28:13Z
dc.identifierLWT. Food Science and Technology, v. 90, p. 483-490, Apr. 2018.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1092245
dc.identifierhttps://doi.org/10.1016/j.lwt.2017.12.070
dc.identifier.urihttp://hdl.handle.net/123456789/509113
dc.languageeng
dc.rightsopenAccess
dc.subjectGABA
dc.subjectTrigo
dc.subjectGerminação
dc.subjectEnzima
dc.subjectPão
dc.subjectWheat
dc.subjectGermination
dc.subjectEnzymes
dc.subjectBreads
dc.titleChanges in enzymatic activity, technological quality and gamma-aminobutyric acid (GABA) content of wheat flour as affected by germination.
dc.typeArtigo de periódico

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