Print Email Facebook Twitter The influence of sprouting and resistance to sprouting on the alpha-amylase content and baking quality of Dutch wheat and rye Title The influence of sprouting and resistance to sprouting on the alpha-amylase content and baking quality of Dutch wheat and rye Author Centraal Instituut voor Voedingsonderzoek TNO Afdeling Graan, Meel en Broodonderzoek de Miranda, H. Publication year 1954 Subject Nutrition To reference this document use: http://resolver.tudelft.nl/uuid:64d3ca20-fc9a-49ee-940b-cd7e0a326f2c TNO identifier 247698 Source 10th International congress on agricultural industries, 1954, 1-9 Document type conference paper Files PDF miranda-1954-sprouting.pdf