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The effect of germination time on the final malt quality of buckwheat
H. H. Wijngaard
, H. M. Ulmer
,
E. K. Arendt
School of Food and Nutritional Sciences
APC Microbiome Ireland
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Food Science
Buckwheat
100%
Koji
37%
Amino Acid
25%
Protein Hydrolysis
12%
High Performance Liquid Chromatography
12%
Amino Acid Profile
12%