Cargando…
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...
| Autores principales: | , , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2023
|
| Materias: | |
| 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 |