Biomodification of a plant base from cereal flour to produce an alternative fermented drink
Cereals are the most promising raw material for producing functional fermented drinks. Buckwheat possesses a unique chemical composition, high nutritional value, and significant physiological activity. However, cereals lack easily digestible sugars and nitrogen compounds for lactic acid bacteria. Ob...
Guardat en:
| Autors principals: | , |
|---|---|
| Format: | Статья |
| Idioma: | English |
| Publicat: |
Functional Food Institute
2025
|
| Matèries: | |
| Accés en línia: | https://dspace.ncfu.ru/handle/123456789/30461 |
| Etiquetes: |
Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|