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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...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| 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 |