Effects of Germination on the Nutritional Profile of Gluten-Free Cereals and Pseudocereals: A Review
- Author
- BOTERO OMARY, Maria1 ; FONG, Christina2 ; ROTHSCHILD, Jeffrey1 ; FINNEY, Patrick3
[1] School of Kinesiology and Nutritional Science, California State University, Los Angeles, CA 90032, United States
[2] Food Science Program, Chapman University, Orange, CA 92866, United States
[3] Roman Meal Company, Tacoma, WA 98409, United States - Source
Cereal chemistry. 2012, Vol 89, Num 1, pp 1-14, 14 p ; ref : 2 p.1/4
- CODEN
- CECHAF
- ISSN
- 0009-0352
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Association of Cereal Chemists, St. Paul, MN
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Article synthèse Céréale Germination Gluten Pseudocéréale Protéine végétale
- Keyword (en)
- Review Cereal Germination Gluten Pseudocereals Plant protein
- Keyword (es)
- Artículo síntesis Cereal Germinación Gluten Seudocereales Proteína vegetal
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B14 Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 25762054
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1094/CCHEM-01-11-0008 
https://dx.doi.org/10.1094/CCHEM-01-11-0008
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