Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages
Fermentation continues to be the most common biotechnological tool to be used in cereal-based beverages, as it is relatively simple and economical. Fermented beverages hold a long tradition and have become known for their sensory and health-promoting attributes. Considering the attractive sensory tr...
Salvato in:
| Autori principali: | , , , , , , , , |
|---|---|
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI AG
2020-08-01
|
| Serie: | Foods |
| Soggetti: | |
| Accesso online: | https://www.mdpi.com/2304-8158/9/8/1031 |
| Tags: |
Nessun Tag, puoi essere il primo ad aggiungerne!!
|