2021peer-reviewed37 citations
Sprouted grains in product development. Case studies of sprouted wheat for baking flours and fermented beverages
Jerson Duvan Peñaranda, Marta Bueno, Francisco Javier Gómez Álvarez, Patricio David Pérez, Laura Perezábad
International Journal of Gastronomy and Food Science
Concepts
IngredientSproutingFood scienceFermentationGerminationLactobacillus acidophilusWheat flour