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...
שמור ב:
מחברים אחרים: | , |
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פורמט: | Book Chapter |
יצא לאור: |
Basel, Switzerland
MDPI - Multidisciplinary Digital Publishing Institute
2020
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נושאים: | |
גישה מקוונת: | Get Fullteks DOAB: description of the publication |
תגים: |
הוספת תג
אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!
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אינטרנט
Get FullteksDOAB: description of the publication
3rd Floor Main Library
סימן המיקום: |
A1234.567 |
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עותק 1 | זמין |