Sourdough Technology as a Tool for the Development of Healthier Grain-Based Products: An Update
There has been growing demand by consumers for grain-based products with well-balanced nutritional profiles and health-promoting properties. The components of the flours obtained from different grains can be modified or improved at a nutritional level by using sourdough technology, which has gained...
Gardado en:
| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI AG
2020-12-01
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| Series: | Agronomy |
| Assuntos: | |
| Acceso en liña: | https://www.mdpi.com/2073-4395/10/12/1962 |
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