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Effect of Germination on Fatty Acid Composition in Cereal Grains

Sprouted grains are gaining popularity as functional food ingredients. This study aimed to evaluate the lipid and fatty acid composition of eight sprouted grains (millet, amaranth, quinoa, wheat, rye, barley, buckwheat, and oat). The method used was germination for up to 72 h at temperatures ranging...

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Detalles Bibliográficos
Autores principales: Al-Taher, Fadwa, Nemzer, Boris
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10487171/
https://www.ncbi.nlm.nih.gov/pubmed/37685238
http://dx.doi.org/10.3390/foods12173306