Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages

The main directions of research aimed at nutritional improvement have to face either excesses or deficiencies in the diet. To this end, different strategies may be adopted, such as the reformulation of products, the introduction of functional ingredients, and the application of biotechnology to incr...

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Detalles Bibliográficos
Autores principales: Pasqualone, Antonella, Summo, Carmine
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Editorial
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7915169/
https://www.ncbi.nlm.nih.gov/pubmed/33562433
http://dx.doi.org/10.3390/foods10020338

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7915169/
https://www.ncbi.nlm.nih.gov/pubmed/33562433
http://dx.doi.org/10.3390/foods10020338

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