
Effects of controlled germination on selected physicochemical and functional properties of whole-wheat flour and enhanced γ-aminobutyric acid accumulation by ultrasonication
Keywords: GABA (PubChem CID: 119); Glucose (PubChem CID: 5793); Whole-wheat flour; Sprouted wheat; Controlled germination; γ-Aminobutyric acid (GABA); Mixolab; Ultrasound;