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...
Wedi'i Gadw mewn:
| Prif Awduron: | , , |
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| Fformat: | Artigo |
| Iaith: | Inglês |
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MDPI AG
2020-12-01
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| Cyfres: | Agronomy |
| Pynciau: | |
| Mynediad Ar-lein: | https://www.mdpi.com/2073-4395/10/12/1962 |
| Tagiau: |
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
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