Assessment of the Suitability of Flour Obtained from Mountain Rye Grain Milling and the Method of Dough Fermentation for the Production of Rye Bread
Currently, there is an increase in consumer interest in food produced from raw materials from organic farming, which has an impact on the greater attention paid to the possibility of increasing the cultivation of old cereal species. One of the cereals that is suitable for these trends is mountain ry...
Gardado en:
| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI AG
2024-09-01
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| Series: | Foods |
| Assuntos: | |
| Acceso en liña: | https://www.mdpi.com/2304-8158/13/19/3035 |
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