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...
| Format: | eBook |
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| Language: | English |
| Published: |
Basel, Switzerland
MDPI - Multidisciplinary Digital Publishing Institute
2020
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| Online Access: | Open Access: DOAB: description of the publication Open Access: DOAB, download the publication |