Improving chestnut physicochemical properties through fermentation – Development of chestnut Amazake

The increased awareness of population regarding the impact of consumption habits is leading to interest in new, innovative, diversified and health promoting foods. In this work, two new amazake fermented products were developed with chestnut (Castanea sativa Mill.), using rice or chestnut koji as so...

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Detalles Bibliográficos
Autores principales: Santos, Marisa V., Banfi, Stefano, Santos, Rafaela, Mota, Mariana, Raymundo, Anabela, Prista, Catarina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9945462/
https://www.ncbi.nlm.nih.gov/pubmed/36845500
http://dx.doi.org/10.1016/j.fochx.2023.100597

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9945462/
https://www.ncbi.nlm.nih.gov/pubmed/36845500
http://dx.doi.org/10.1016/j.fochx.2023.100597

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