Litcius/Paper detail

Young cereal grains as a new source of healthy and hypoallergenic foods: a review

R. A. A. Ranathunga, Prisana Suwannaporn

2021Journal of Food Science and Technology22 citationsDOIOpen Access PDF

Topics & Concepts

Food scienceAmylopectinAmyloseChemistryStarchGlutenSugarHydrolysateBiologyAmaranthBiochemistryHydrolysisFood composition and propertiesSeed and Plant BiochemistryMicrobial Metabolites in Food Biotechnology
Young cereal grains as a new source of healthy and hypoallergenic foods: a review | Litcius