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Sprouting improves the bread-making performance of whole wheat flour (Triticum aestivum L.) |
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| Authors: | Gaetano Cardone Paolo D'Incecco Maria Ambrogina Pagani Alessandra Marti |
| Affiliation: | Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy |
| Abstract: | |
| Keywords: | sprouting gluten whole wheat flour bread-making ultrastructure |