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

Ano de publicación: 2021

Volume: 25

Tipo: Artigo

DOI: 10.1016/J.IJGFS.2021.100375 GOOGLE SCHOLAR

Obxectivos de Desenvolvemento Sustentable

Fonte de datos: Scopus