Title:	Changes in enzymatic activity, technological quality and gamma-aminobutyric acid (GABA) content of wheat flour as affected by germination.
Authors:	BARANZELLI, J. KRINGEL, D. H. COLUSSI, R. PAIVA, F. F. ARANHA, B. C. MIRANDA, M. Z. de ZAVAREZE, E. da R. DIAS, A. R. G.
Affiliation:	JULIA 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.
Date Issued:	2018
Citation:	LWT. Food Science and Technology, v. 90, p. 483-490, Apr. 2018.
Thesagro:	Trigo Germinação Enzima Pão
NAL Thesaurus:	Wheat Germination Enzymes Breads
Keywords:	GABA
DOI:	https://doi.org/10.1016/j.lwt.2017.12.070
Type of Material:	Artigo de periódico
Access:	openAccess
Appears in Collections:	Artigo em periódico indexado (CNPT)