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Article(2)
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Alimentación y bebidas(2)
Tecnología alimentaria(2)
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Tecnología de las bebidas(1)
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2021(2)
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scopus(2)
Production and characterization of a novel gluten-free fermented beverage based on sprouted oat flour
ArticleAbstract: This study investigates the use of sprouted oat flour as a substrate to develop a novel gluten-freePalabras claves:Beverage, Gluten-free, Lactic acid fermentation, Oat, sproutingAutores:Aparicio‐garcía N., Cristina Martínez-Villaluenga, Juana Frias, Peñas E.Fuentes:scopusSprouted oat as a potential gluten-free ingbkp_redient with enhanced nutritional and bioactive properties
ArticleAbstract: This study is aimed to produce and characterize a novel gluten-free ingbkp_redient from oat throughPalabras claves:Antioxidant capacity, celiac disease, Enzymatic activities, flour, germination, OatAutores:Aparicio‐garcía N., Cristina Martínez-Villaluenga, Juana Frias, Peñas E.Fuentes:scopus