Sprouted grains in product development. Case studies of sprouted wheat for baking flours and fermented beverages

  1. Peñaranda, J.D.
  2. Bueno, M.
  3. Álvarez, F.
  4. Pérez, P.D.
  5. Perezábad, L.
Revista:
International Journal of Gastronomy and Food Science

ISSN: 1878-4518,  1878-450X

Any de publicació: 2021

Volum: 25

Tipus: Article

DOI: 10.1016/J.IJGFS.2021.100375 GOOGLE SCHOLAR

Objectius de Desenvolupament Sostenible

Font de les dades: Scopus