Sprouted grains in product development. Case studies of sprouted wheat for baking flours and fermented beverages

Publication date: Available online 16 June 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Jerson Duvan Peñaranda, Marta Bueno, Francisco Álvarez, Patricio David Pérez, Laura Perezábad
Source: International Journal of Gastronomy and Food Science - Category: Food Science Source Type: research