Effect of sprouting whole wheat grain on the sensory quality, physicochemical properties, and antioxidant activity of cupcakes
This study investigated the effects of sprouting wheat grain on the nutritional and sensory properties of cupcakes. Wheat grain was sprouted for different durations (1, 3, and 5 days) to enhance its nutritional benefits. The results showed that sprouting increased the bioavailability of minerals suc...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-06-01
|
| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224000258 |