00926naa a2200313 a 450000100080000000500110000800800410001902400510006010000190011124501660013026000090029665000110030565000120031665000160032865000100034465000110035465000170036565000090038265000100039165300090040170000190041070000160042970000170044570000180046270000220048070000230050270000190052577300680054420922452018-06-05       2018    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.lwt.2017.12.0702DOI1 aBARANZELLI, J.  aChanges in enzymatic activity, technological quality and gamma-aminobutyric acid (GABA) content of wheat flour as affected by germination.h[electronic resource]  c2018  aBreads  aEnzymes  aGermination  aWheat  aEnzima  aGerminação  aPão  aTrigo  aGABA1 aKRINGEL, D. H.1 aCOLUSSI, R.1 aPAIVA, F. F.1 aARANHA, B. C.1 aMIRANDA, M. Z. de1 aZAVAREZE, E. da R.1 aDIAS, A. R. G.  tLWT. Food Science and Technologygv. 90, p. 483-490, Apr. 2018.