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Effect of Soaking Time and Steeping Temperature on Biochemical Properties and γ-Aminobutyric Acid (GABA) Content of Germinated Wheat and Barley 원문보기

Journal of food science and nutrition, v.16 no.1, 2011년, pp.67 - 73  

Singkhornart, Sasathorn (Department of Food Science and Technology, Kongju National University) ,  Ryu, Gi-Hyung (Department of Food Science and Technology, Kongju National University)

Abstract AI-Helper 아이콘AI-Helper

The objective of this research was to investigate the effects of soaking time (6, 12 and 24 hr) and steeping temperature (25, 30 and $35^{\circ}C$) on germination time, germination percentage and weight loss of wheat and barley. Changes in chemical composition (such as protein, fat, and a...

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  • The aim of this research was to study the optimum germination conditions in wheat and barley.
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