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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...

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Detalles Bibliográficos
Autores principales:	Petrova, Penka, Petrov, Kaloyan
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Review
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

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