Advances in Production, Properties and Applications of Sprouted Seeds

Sprouted grains are food ingredients widely appreciated for their improved nutritional, functional, organoleptic, and textural properties compared with non-germinated grains. In recent years, sprouting has been explored as a promising green food engineering strategy to improve the nutritional value...

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Altres autors: Martínez-Villaluenga, Cristina (Editor), Pozo, Elena Peñas (Editor)
Format: Capítol de llibre
Publicat: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2020
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