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pro vyhledávání: '"José Luis Valenzuela Gutiérrez"'
Autor:
José Luis Valenzuela Gutiérrez, Ofelia Rouzaud Sández, Gustavo González Aguilar, Guadalupe Amanda López Ahumada, Maribel Robles Sánchez
Publikováno v:
Brazilian Journal of Food Technology, Vol 25 (2022)
Abstract This study aimed to obtain sorghum doughs subjected to two fermentation processes (backslopping and spontaneous fermentation techniques) with enhanced biological properties and to assess their influence on the bioaccessibility of phenolic co
Externí odkaz:
https://doaj.org/article/dfab78f120db4423a738ce32aeb6b64b
