Characteristics of Oat and Buckwheat Malt Grains for Use in the Production of Fermented Foods

Malted gluten-free cereal grains and pseudo-cereals are interesting raw materials for producing fermented foods. The aim of the work was to assess selected technological quality characteristics and antioxidant properties of special malts in terms of use in the production of fermented foods. The rese...

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Detalles Bibliográficos
Autores principales: Salamon, Agnieszka, Kowalska, Hanna, Ignaczak, Anna, Marzec, Agata, Kowalska, Jolanta, Szafrańska, Anna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606502/
https://www.ncbi.nlm.nih.gov/pubmed/37893639
http://dx.doi.org/10.3390/foods12203747

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606502/
https://www.ncbi.nlm.nih.gov/pubmed/37893639
http://dx.doi.org/10.3390/foods12203747

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