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Lactic Acid Fermentation of Cereals and Pseudocereals: Ancient Nutritional Biotechnologies with Modern Applications
Grains are a substantial source of macronutrients and energy for humans. Lactic acid (LA) fermentation is the oldest and most popular way to improve the functionality, nutritional value, taste, appearance and safety of cereal foods and reduce the energy required for cooking. This literature review d...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2020
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230154/ https://www.ncbi.nlm.nih.gov/pubmed/32316499 http://dx.doi.org/10.3390/nu12041118 |