Advances in Production, Properties and Applications of Sprouted Seeds
Sprouted grains are food ingredients widely appreciated for their improved nutritional, functional, organoleptic, and textural properties compared with non-germinated grains. In recent years, sprouting has been explored as a promising green food engineering strategy to improve the nutritional value...
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| HerausgeberIn: | |
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| Year of Publication: | 2020 |
| Language: | English |
| Physical Description: | 1 electronic resource (116 p.) |
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Electronic
| DOAB Directory of Open Access Books | Available |