Sprouted Barley Flour as a Nutritious and Functional Ingredient

The increasing demand for healthy food products has promoted the use of germinated seeds to produce functional flours. In this study, germination conditions were optimized in barley grains with the aim to produce flours with high nutritional and biofunctional potential using response surface methodo...

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Detalles Bibliográficos
Autores principales: Rico, Daniel, Peñas, Elena, García, María del Carmen, Martínez-Villaluenga, Cristina, Rai, Dilip K., Birsan, Rares I., Frias, Juana, Martín-Diana, Ana B.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7142429/
https://www.ncbi.nlm.nih.gov/pubmed/32150936
http://dx.doi.org/10.3390/foods9030296

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7142429/
https://www.ncbi.nlm.nih.gov/pubmed/32150936
http://dx.doi.org/10.3390/foods9030296

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