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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| 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 |