Post-sprouting thermal treatment of green barley malt to produce functional clean-label ingredients: Impact on fermentation, bread-making properties and bread quality

Autor:	Tiago Carregari Polachini, Eve-Anne Norwood, Patricia Le-Bail, Alain Le-Bail
Rok vydání:	2023
Předmět:	Food Science
Zdroj:	Food Research International. 167:112696
ISSN:	0963-9969
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::d5c3e0af46b8b43e3b2a6a2bbbabae3c https://doi.org/10.1016/j.foodres.2023.112696 Zobrazit plný text záznamu Full Text from ScienceDirect