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Enzymatic polishing of cereal grains for improved nutrient retainment
Consumer acceptance of food products is largely driven by the dietary and functional quality of their ingredients. Though whole cereal grains are well known for bioactive components, scientists are facing dire need for better technologies to prevent the nutritional losses incurred through the conven...
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| Veröffentlicht in: | J Food Sci Technol |
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| Hauptverfasser: | , , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer India
2014
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4444883/ https://ncbi.nlm.nih.gov/pubmed/26028698 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1405-8 |
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