Open AccessEffect of different drying methods on physico-chemical and functional properties of flour produced from sprouted whole wheat grain
Author(s) -
Sunil Manohar Behera,
Prem Prakash Srivastav
Publication year - 2019
Publication title -
food science research journal
Language(s) - English
Resource type - Journals
eISSN - 2230-9403
pISSN - 0976-1276
DOI - 10.15740/has/fsrj/10.2/135-143
Subject(s) - food science , wheat flour , whole wheat , whole grains , chemical composition , chemistry , agronomy , mathematics , biology , organic chemistry