Recent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality

The Special Issue presents information on the progress made in recent years in cereals’, legumes’, and oilseed grain products’ rheology and quality. This Special Issue capitalizes the experience of authors in grain processing for obtaining food products qualitatively improved based on the quality of...

Celý popis

Uloženo v:

Podrobná bibliografie
Médium:	Online
Jazyk:	angličtina
Vydáno:	MDPI - Multidisciplinary Digital Publishing Institute 2022
Témata:	KCl NaCl rheological properties multiple criteria optimization desirability functions brewer’s spent grain bioeconomy valuable compounds germination process legumes technological process bread quality bread water content Karl Fischer titration KFT kinetics principal component analysis hybrid wheat bread-making quality N fertilisation Lactobacillus plantarum ATCC 8014 nutritional effects gluten-free muffins quinoa flour particle size optimization residues sustainability oil cake bioactive compounds edible films wheat straws pretreatment hydrolysis fermentation bioethanol wheat triticale sourdough Mixolab buckwheat flour buckwheat sprouts buns quality and textural parameters sorghum seeds whole wheat flour Lactobacillus plantarum soy protein concentrate pea protein concentrate texture sensory craft beer gluten-free beer functional beer adjuvants malted cereals gluten-free flour gram plantain chickpea tiger nut pseudo-cereal oat millet teff rice soybean sprouts chitooligosaccharide phytochemicals antioxidant activity catalase peroxidase n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
On-line přístup:	ONIX_20220321_9783036531465_67
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!

Buďte první, kdo okomentuje tento záznam!

Recent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality

Podobné jednotky