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.
Aldizkaria:
International Journal of Gastronomy and Food Science

ISSN: 1878-4518,  1878-450X

Argitalpen urtea: 2021

Alea: 25

Mota: Artikulua

DOI: 10.1016/J.IJGFS.2021.100375 GOOGLE SCHOLAR

Garapen Iraunkorreko Helburuak

Datuen iturria: Scopus