Back to matchesWe found a matchYour institution may have rights to this item. Sign in to continue.TitleControlled sprouting in wheat increases quality and consumer acceptability of whole‐wheat bread.AuthorsJohnston, Rachel; Martin, John M.; Vetch, Justin M.; Byker‐Shanks, Carmen; Finnie, Sean; Giroux, Michael J.PublicationCereal Chemistry, 2019, Vol 96, Issue 5, p866ISSN0009-0352Publication typeArticleDOI10.1002/cche.10187