Selecting the Type of Grain and Fermentation Conditions to Improve the Nutritional Quality of Grains
Context and Objectives: There is an urgent need for a dietary shift towards an increased consumption of plant protein foods. However, some nutritional and sensory challenges are associated with whole-meal grains and pulses. Fermentation is a promising technology for reducing anti-nutrients, increasi...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-02-01
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| Series: | Proceedings |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2504-3900/91/1/151 |
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