Sprouting effects on the physicochemical, enzymatic, and microstructure properties of Bari Gom-26 (Triticum aestivum L.) in Bangladesh

Applied Food Research 2026 Open access

Read full text
Authors: Amin Hossain, Anjum Zerin Rupa, Md. Alamgir Kabir, Abu Tareq Mohammad Abdullah, Md Nur Hossain, Md. Joynal Abedin, Mahmuda Hakim, Umma Fatema Shahjadee
DOI: 10.1016/j.afres.2026.102047
Cited by: 1
References: 99

Abstract

• Protein increased from 12.37% to 13.73% after 24h sprouting of Bari Gom-26 (p

Fields of Study & Subjects

Food composition and properties Plant Micronutrient Interactions and Effects Food Drying and Modeling

Publication details

Journal / source
Applied Food Research
Publisher
Elsevier BV
Volume
6
Issue
1
Pages
102047–102047
Publication date
23 April 2026
Language
EN