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Sprouted grains in product development. Case studies of sprouted wheat for baking flours and fermented beverages

Jerson Duvan Peñaranda, Marta Bueno, Francisco Javier Gómez Álvarez, Patricio David Pérez, Laura Perezábad

2021International Journal of Gastronomy and Food Science38 citationsDOI

Topics & Concepts

IngredientSproutingFood scienceFermentationGerminationLactobacillus acidophilusWheat flourMathematicsChemistryAgronomyProbioticBiologyHorticultureBacteriaGeneticsFood composition and propertiesGABA and Rice ResearchSeed and Plant Biochemistry
Sprouted grains in product development. Case studies of sprouted wheat for baking flours and fermented beverages | Litcius