Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1092245
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dc.contributor.authorBARANZELLI, J.
dc.contributor.authorKRINGEL, D. H.
dc.contributor.authorCOLUSSI, R.
dc.contributor.authorPAIVA, F. F.
dc.contributor.authorARANHA, B. C.
dc.contributor.authorMIRANDA, M. Z. de
dc.contributor.authorZAVAREZE, E. da R.
dc.contributor.authorDIAS, A. R. G.
dc.date.accessioned2018-06-06T01:10:32Z-
dc.date.available2018-06-06T01:10:32Z-
dc.date.created2018-06-05
dc.date.issued2018
dc.identifier.citationLWT. Food Science and Technology, v. 90, p. 483-490, Apr. 2018.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1092245-
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectGABA
dc.titleChanges in enzymatic activity, technological quality and gamma-aminobutyric acid (GABA) content of wheat flour as affected by germination.
dc.typeArtigo de periódico
dc.date.updated2018-06-06T01:10:32Zpt_BR
dc.subject.thesagroTrigo
dc.subject.thesagroGerminação
dc.subject.thesagroEnzima
dc.subject.thesagroPão
dc.subject.nalthesaurusWheat
dc.subject.nalthesaurusGermination
dc.subject.nalthesaurusEnzymes
dc.subject.nalthesaurusBreads
riaa.ainfo.id1092245
riaa.ainfo.lastupdate2018-06-05
dc.identifier.doihttps://doi.org/10.1016/j.lwt.2017.12.070
dc.contributor.institutionJULIA 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.
Appears in Collections:Artigo em periódico indexado (CNPT)

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