DEVELOPMENT OF TECHNOLOGICAL PARAMETERS FOR WHEAT GRAIN GERMINATION
Grain is available for any food product consumer. During germination, grain enzyme systems are activated, and splitting of complex nutrients to simpler ones which are easily digestible by the human body takes place. Dry wheat grain germination has been studied. Germination was carried out using a st...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2017-03-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/44/6.pdf |
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