Germinated Flours from Different Botanical Sources: A Comprehensive Exploration of Their Influence on Dough Performance and Bread Quality
This is an Accepted Manuscript version of the following article, accepted for publication in Food Reviews International. It is deposited under the terms of the Creative Commons Attribution-NonCommercial License (http://creativecommons.org/licenses/by-nc/4.0/), which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited.
Authors
- Fabiola Cornejo (ORCID: https://orcid.org/0000-0003-0938-7304)
- Cindy Espinales (ORCID: https://orcid.org/0000-0003-1712-4117)
- Cristina M. Rosell (ORCID: https://orcid.org/0000-0001-7197-5874)
- Denisse Yagual (ORCID: https://orcid.org/0000-0003-2723-1338)
- Ma. Angeles Garofalo (ORCID: https://orcid.org/0000-0002-8444-9723)
Institutions
- Escuela Superior Politecnica del Litoral (EC)
- Instituto de Agroquímica y Tecnología de Alimentos (ES)
- University of Manitoba (CA)
Publication Details
- Journal
- Food Reviews International
- Published
- 2025-03-05
- DOI
- https://doi.org/10.1080/87559129.2025.2467160
- Citations
- 2
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 2.24