Changes in protein profile, bioactive potential and enzymatic activities of gluten-free flours obtained from hulled and dehulled oat varieties as affected by germination conditions

Article

Abstract: There is a growing interest in the development of flours from sprouted cereals due to their enhanced

Palabras claves:

Bioactive potential, Enzymatic activity, germination, Gluten-free flours, Oat

Autores:

Aparicio‐garcía N., Cristina Martínez-Villaluenga, Juana Frias, Peñas E.

Fuentes:

scopus