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Effect of Soaking Time and Steeping Temperature on Biochemical Properties and gamma -Aminobutyric Acid (GABA) Content of Germinated Wheat and Barley

Singkhornart, S.; Ryu, G.-H.

JOURNAL OF FOOD SCIENCE AND NUTRITION -NEW SERIES-. VOL 16; PART 1, ; 2011, 67-73 -- KFN -- 2011

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