QR kód

Characteristics of Oat and Buckwheat Malt Grains for Use in the Production of Fermented Foods

Malted gluten-free cereal grains and pseudo-cereals are interesting raw materials for producing fermented foods. The aim of the work was to assess selected technological quality characteristics and antioxidant properties of special malts in terms of use in the production of fermented foods. The rese...

Celý popis

Uloženo v:
Hlavní autoři: Agnieszka Salamon, Hanna Kowalska, Anna Ignaczak, Agata Marzec, Jolanta Kowalska, Anna Szafrańska
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI AG 2023-10-01
Edice:Foods
Témata:
oat and buckwheat malt
wort
technological quality
antioxidant properties
fermented food
On-line přístup:https://www.mdpi.com/2304-8158/12/20/3747
Tagy: Přidat tag
Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!

Podobné jednotky