Work

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

Year: 2021

Type: article

Source: International Journal of Gastronomy and Food Science

DOI: 10.1016/j.ijgfs.2021.100375

Authors: Jerson Duvan Peñaranda, Marta Bueno, Francisco Álvarez, Patricio David Pérez, Laura Perezábad

Institutions: Mondragon Unibertsitatea, Basque Culinary Center

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Euskal Herriko Unibertsitatea

OpenAlex ID: W3170711368

FWCI: 3.322

Cites: 35

Cited by: 39

Related to: 10