The effect of phenolic compounds contained in flour from green buckwheat, flaxseed, grape and dogwood seeds on the fermentation activity of yeast S. cerevisiae
Bakery products are one of the most widely consumed in the world, but they have very low nutritional value and a short shelf life. Unconventional flour can be used to address these issues. They contain vitamins, minerals, and polyphenols that can significantly increase the nutritional value of the f...
Enregistré dans:
| Auteurs principaux: | , |
|---|---|
| Format: | Статья |
| Langue: | English |
| Publié: |
2024
|
| Sujets: | |
| Accès en ligne: | https://dspace.ncfu.ru/handle/123456789/27578 |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|