Advances in Production, Properties and Applications of Sprouted Seeds
Sprouted grains are food ingredients widely appreciated for their improved nutritional, functional, organoleptic, and textural properties compared with non-germinated grains. In recent years, sprouting has been explored as a promising green food engineering strategy to improve the nutritional value...
Αποθηκεύτηκε σε:
| Μορφή: | Online |
|---|---|
| Γλώσσα: | Αγγλικά |
| Έκδοση: |
MDPI - Multidisciplinary Digital Publishing Institute
2021
|
| Θέματα: | |
| Διαθέσιμο Online: | ONIX_20210501_9783039433162_964 |
| Ετικέτες: |
Δεν υπάρχουν, Καταχωρήστε ετικέτα πρώτοι!
|
Παρόμοια τεκμήρια: Advances in Production, Properties and Applications of Sprouted Seeds
- Recent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality
- Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods
- Effects of Plants' Ingredients on Dough and Final Product
- Advanced Research on Sprouts and Microgreens as a Source of Bioactive Compounds
- Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods
- Abiotic Stress-Induced Secondary Metabolites Regulating Plant Metabolism