Chemical composition, technological quality, and bioaccessibility of phenolics and starch of bread enriched with germinated wholemeal flour

International Journal of Gastronomy and Food Science 2026 Open access

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Authors: José Luis Navarro, Marianela Desireé Rodríguez, Lorenzo Estivi, Andrea Brandolini, Alberto E. León, Alyssa Hidalgo, María Eugenia Steffolani
DOI: 10.1016/j.ijgfs.2026.101443
Cited by: 0
References: 50

Fields of Study & Subjects

Food composition and properties Seed and Plant Biochemistry Food and Agricultural Sciences

Publication details

Journal / source
International Journal of Gastronomy and Food Science
Volume
43
Pages
101443–101443
Publication date
12 February 2026
Language
EN