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...
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| 主要な著者: | , |
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| フォーマット: | Статья |
| 言語: | English |
| 出版事項: |
Functional Food Institute
2025
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| 主題: | |
| オンライン･アクセス: | https://dspace.ncfu.ru/handle/123456789/30461 |
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