Effects of germination on nutritional composition of waxy wheat

Journal of the Science of Food and Agriculture

Volumn 92, Issue 3, 2012, Pages 667-672

  van Hung, Pham ^a   Maeda, Tomoko ^b   Yamamoto, Syota ^c   Morita, Naofumi ^c,d  

^a INTERNATIONAL UNIVERSITY   (Viet Nam)

^b HYOGO UNIVERSITY OF TEACHER EDUCATION   (Japan)

^c Osaka Prefecture University   (Japan)

^d Toyo College of Food Technology   (Japan)

Author keywords

Antioxidant; Germination; Nutritional composition; Waxy wheat

Indexed keywords

TRITICUM AESTIVUM;

AMINO ACID; ANTIOXIDANT; PHENOL DERIVATIVE;

ANALYSIS; BIOSYNTHESIS; CHEMISTRY; CROP; DIETARY FIBER; FLOUR; FUNCTIONAL FOOD; GERMINATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; JAPAN; METABOLISM; NUTRITIONAL VALUE; PLANT SEED; WHEAT;

AMINO ACIDS; ANTIOXIDANTS; CROPS, AGRICULTURAL; DIETARY FIBER; FLOUR; FUNCTIONAL FOOD; GERMINATION; HUMANS; JAPAN; NUTRITIVE VALUE; PHENOLS; SEEDS; TRITICUM;

EID: 84855351522     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4628     Document Type: Article

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