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Publikováno v:
The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology. 46:79-92
Sprouting is recognized as a green engineering tool for improving cereal's nutritional properties. Thus, the incorporation of sprouts in food formulation would be recommended. However, sprouting also increases the seeds’ water content which shorten
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc15cac614257ffa45cc0b9c422fe4ed
https://doi.org/10.35219/foodtechnology.2022.1.07
https://doi.org/10.35219/foodtechnology.2022.1.07
