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pro vyhledávání: '"Patricio David Pérez"'
Autor:
Patricio David Pérez, Jerson Duvan Peñaranda, Laura Perezábad, Francisco Álvarez, Marta Bueno
Publikováno v:
International Journal of Gastronomy and Food Science. 25:100375
Sprouted grains are being used as an ingredient in multiple food product developments because of their high nutritional value, interesting technological properties and sensory attributes. The germination conditions are decisive for ensuring sprouts q
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::42a3e6b9c4b634641dbde806f1e3240b
https://doi.org/10.1016/j.ijgfs.2021.100375
https://doi.org/10.1016/j.ijgfs.2021.100375
