Effect of solid-state fermentation on the nutritional composition and physicochemical properties of whole-grain highland barley and the application in digestive cookies
| Autor: | Ma, Shunzhang, Dong, Jilin, Li, Jiayao, Zhu, Yingying, Li, Yunlong, Shen, Ruiling |
|---|---|
| Zdroj: | In Food Bioscience June 2024 59 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect