Sprouting process affects the lactic acid bacteria and yeasts of cereal, pseudocereal and legume flours
Giuseppe Perri, Francesco Maria Calabrese, Carlo Giuseppe Rizzello, Maria De Angelis, Marco Gobbetti, Maria Calasso
Topics & Concepts
SproutingLactic acidFood scienceFermentationBiologyLegumeBacteriaYeastWheat flourRaw materialAgronomyBotanyBiochemistryGeneticsEcologyFood composition and propertiesSeed and Plant BiochemistryProbiotics and Fermented Foods