Journal articles
Germination of sorghum affects phenolic acid profiles and in vitro digestibility but compromises physical properties of sorghum-wheat composite breads
Pichler E, Witlaczil R, Call L, Scheibelberger R, Evangelista G, Schönlechner R. Germination of sorghum affects phenolic acid profiles and in vitro digestibility but compromises physical properties of sorghum-wheat composite breads. Lwt-Food Science and Technology. 2026;256:119832. doi:https://doi.org/10.1016/j.lwt.2026.119832
external links and characteristics of the publication:
BOKU Autors
Eleonora Charlotte Pichler
Dipl.-Ing. Eleonora Charlotte Pichler
Ragnar Witlaczil
Ragnar Witlaczil
Lisa-Maria Call
Dipl.-Ing.Dr. Lisa-Maria Call
Rafaela Scheibelberger
Dipl.-Ing. Rafaela Scheibelberger
Regine Schönlechner
Assoc. Prof. Priv.Doz. Mag. Dr.nat.techn. Dr.h.c. Regine Schönlechner
