Open AccessImpact of drying method on bioactive compounds, functional and thermal properties of durum wheat (Triticum durum) sprouts
Author(s) -
Sarra Jrıbı,
Hela Gliguem,
Lilla Szalóki-Dorkó,
Zoltán Naár,
Oussama Kheriji,
Hajer Debbabi
Publication year - 2022
Publication title -
annals of the university "dunărea de jos" of galaţi. fascicle vi, food technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.199
H-Index - 8
eISSN - 2068-259X
pISSN - 1843-5157
DOI - 10.35219/foodtechnology.2022.1.07
Subject(s) - sprouting , absorption of water , differential scanning calorimetry , water content , food science , water activity , shelf life , moisture , raw material , chemistry , bulk density , freeze drying , swelling , materials science , horticulture , composite material , biology , chromatography , ecology , physics , geotechnical engineering , organic chemistry , soil water , engineering , thermodynamics